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Cauliflower Gratin

This Cauliflower Gratin is made with a cheesy white sauce, rich, creamy, is easy to make and you can’t even tell it is vegan. Comfort food that comes together in around 30 minutes. The whole family will always enjoy it, even pickiest eaters. 

The baked Cauliflower Gratin in a large casserole dish.

Cauliflower is an ingredient which might not sound super exciting. Often we connect it with something which isn’t flavorful and the texture isn’t interesting at all.

But I tell you if you’ve tried my Bang Bang Cauliflower you know it can be seriously delicious and taste just amazing.

If you’re looking for other cauliflower recipes like this Sweet and Sour Cauliflower, my Cauliflower Wings, the Kung Pao Cauliflower, or Cauliflower Soup, don’t go anywhere. Use the search field and you can find more.

Ingredients for the Cauliflower Gratin collected on a wooden board.

Sauteing finely diced onions in vegan butter.

Why this is the tastiest Cauliflower Gratin 

First of all, it is packed with amazing flavors. The cauliflower is covered in a rich and creamy sauce, because this is something that makes everything better and more amazing.

The Cauliflower Gratin is easy to prepare with clear step by step pictures. You can see everything and know what each step should look like to get the best end result.

This gratin is versatile, and can be enjoyed as dinner, lunch, as a full meal or side dish, it works almost as everything.

Adding flour to the onion-butter mixture and combining them with a wire whisk to the white sauce base.

Showing adding nutmeg to the gratin sauce.

What do you need for the creamy sauce

  • Almond milk
  • Vegan butter
  • Onion
  • Garlic
  • Flour
  • Nutmeg
  • Vegan mozzarella
  • Vegan parmesan

Vegan cheeses and spices are mixed into the gratin sauce.

In a large bowl, panko breadcrumbs with Italian herbs and butter.

What you need for this Cauliflower Gratin

You will need the following ingredients for this Cauliflower Gratin recipe:

  • Cauliflower
  • Vegan mozzarella
  • Vegan parmesan
  • Bread crumbs
  • Garlic
  • Thyme
  • Parsley
  • Vegan butter

Assembling the cauliflower gratin in a large casserole dish. Layer of gratin sauce first, then breadcrumb mixture.

How to make Cauliflower Gratin

Preheat your oven to 410°F and set a 10×10 inch round casserole ready.

First, steam or cook cauliflower florets. Whatever preparation you choose, just make sure they have the right texture according to your preferences. For example, the cooking time will depend on how big you cut the florets. Bigger florets will take a bit longer, smaller florets will take less. After it is done, season with a pinch of salt and pepper.

Meanwhile make the sauce. Heat 3 Tbsp vegan butter in a casserole. Now add finely diced onions, 3 cloves of diced garlic (reserve remaining for later) and fry for around 2 minutes until fragrant.  

Add pre cooked cauliflower and then repeating the layering.

Whisk the flour into the butter, and stir in plant milk. Season with nutmeg and a pinch of salt. Let everything simmer until the gratin sauce begins to thicken. 

Now is the time to add a generous half of the vegan parmesan and mozzarella. Stir in carefully until everything is well combined and the cheese melted.

In a large bowl, combine breadcrumbs the remaining 1 Tbsp vegan butter, remaining cheeses, 1 clove of garlic, thyme, parsley and a pinch of salt and pepper.

Finally assemble the Cauliflower Gratin. Start with a layer of the sauce on the bottom of the casserole dish, followed by half of the breadcrumb mixture, then the cauliflower florets. 

The Cauliflower Gratin before and after baking in the oven.

Add another layer of sauce and again breadcrumbs. Bake for 20 minutes, serve on plates or in bowls.

Storage and freezing

This Cauliflower Gratin can be stored in the fridge for 3 days, if covered with a plastic wrap to ensure freshness.

Freezing is possible, but it will change the texture, which can become get a little watery. Always use a freezer friendly casserole, bag or make individual portions that are suitable.

Lifting a big spoon of the Cauliflower Gratin out of the dish.

Variations:

I can imagine you can replace half of the cauliflower with broccoli or potatoes.

Also you can ditch vegan mozzarella and use cheddar instead in this Cauliflower Gratin. 

Rosemary instead of thyme and parsley can be delicious as well.

Collage of two pictures of the Cauliflower Gratin with recipe title text.

Let me know what you think of the Cauliflower Gratin.

Tag me on Instagram or Facebook and share a picture.

Cheers, Florian.

Lifting a big spoon of the Cauliflower Gratin out of the dish.

Cauliflower Gratin

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Cauliflower Gratin is made with a cheesy white sauce, rich, creamy, is easy to make and you can't even tell it is vegan. Comfort food that comes together in around 30 minutes. The whole family will always enjoy it, even pickiest eaters. 

Ingredients

  • 1 lb cauliflower florets (not head, florets)
  • 4 Tbsp vegan butter
  • 1 Tbsp flour (use gf, if needed)
  • 2 cups plant milk
  • 1 cup panko breadcrumbs (use gf, if needed)
  • 1/3 cup onions
  • 4 cloves garlic
  • 1/2 tsp nutmeg
  • 5 oz vegan mozzarella shredded
  • 1 batch vegan parmesan 
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • salt, pepper to taste

Instructions

  1. Preheat your oven to 410°F and set a 10x10 inch round casserole ready.
  2. First, steam or cook cauliflower florets. Whatever preparation you choose, just make sure they have the right texture according to your preferences. For example, the cooking time will depend on how big you cut the florets. Bigger florets will take a bit longer, smaller florets will take less. After it is done, season with a pinch of salt and pepper.
  3. Meanwhile make the sauce. Heat 3 Tbsp vegan butter in a casserole. Now add finely diced onions, 3 cloves of diced garlic (reserve remaining for later) and fry for around 2 minutes until fragrant.  
  4. Whisk the flour into the butter, and stir in plant milk. Season with nutmeg and a pinch of salt. Let everything simmer until the gratin sauce begins to thicken. 
  5. Now is the time to add a generous half of the vegan parmesan and mozzarella. Stir in carefully until everything is well combined and the cheese melted.
  6. In a large bowl, combine breadcrumbs the remaining 1 Tbsp vegan butter, remaining cheeses, 1 clove of garlic, thyme, parsley and a pinch of salt and pepper.
  7. Finally assemble the Cauliflower Gratin. Start with a layer of the sauce on the bottom of the casserole dish, followed by half of the breadcrumb mixture, then the cauliflower florets. 
  8. Add another layer of sauce and again breadcrumbs. Bake for 20 minutes, serve on plates or in bowls.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 569Total Fat: 37gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 890mgCarbohydrates: 34gFiber: 6gSugar: 5gProtein: 27g
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