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    Home » Sides, Soups and Stews » Vegan Cauliflower Gratin

    Vegan Cauliflower Gratin

    Published: May 26, 2021 · Modified: Apr 1, 2022 by Jessica

    JUMP TO RECIPE PIN SHARE

    A simple & cozy vegan cauliflower gratin dish that's filled with a rich bechamel sauce and topped with a savory crispy panko topping. This is the perfect healthy side dish for any occasion and can easily be turned into a full meal.

    Showing is an oval white dish filled with a vegan cauliflower gratin with its crusty topped browned. There are small bowls on the side with spices, a large serving spoon and a white and blue hand towel.

    We had lots of gratins growing up. I mean, what's the easiest way to have your kids eat their cauliflower or broccoli without having to beg? Smothering them with a rich sauce then top with a melting cheese plus a crispy topping will definitively do it.

    Also, I grew up in Quebec, which is heavily influenced by French cuisine. I actually did not even realized this until I was way past my childhood (like most of everything in life, I suppose). Eating "raclettes", "fondues bourguignonnes", red wine flavored meat stews and meat pates were just the normal. So, needless to say that this vegan gratin recipe is right up my alley.

    And growing up, I feel like most food could get the special gratin treatment, if you had the extra oven time available. I remember "gratiner" just about anything: toasts, ANY pasta dishes, simple veggies and even rice dishes.

    I have to say that even though gratins can come in so many ways, to me, a real classic gratin dish is much more than simply adding cheese to melt on top of your meal. It implicates to bathe the ingredients into a rich and creamy white sauce and then add a savory topping. Baking it in the oven helps the flavors to develop as the veggies cook and crisp the top for added texture.

    Close up on a vegan cauliflower gratin with small bowls with spices in the background and a white and blue hand towel.

    And making a vegan version of a cauliflower gratin is nothing but easy and as delicious as the classic dish. The basic white sauce is simply made using vegan milk (and swap the butter for oil) and after generously topping the dish with a tasty crispy panko mixture, I promise you won't even realize there is no cheese in there.

    So, what is a classic gratin by definition?

    Just like described by Caroline Lange in this FOOD 52 article, a gratin actually has an unclear definition. All gratins are baked in the oven and it seems like most gratins will end up with a crispy topping after a quick broil. But then, the gratin recipe can vary widely, some with a creamy mixture, some with cheese, filled with pasta, veggies, rice, or seafood/meat, etc. I bet you already make lots of gratins without even realizing it!

    Showing is a vegan cauliflower gratin with a portion taken off. You can see the saucy consistency very well. There are serving plates on the side as well as small bowls with spices.

    What you'll need

    • A large head of cauliflower, chopped in florets
    • A batch of this vegan bechamel (olive oil, flour, vegan milk, spices) that's cooked with a white onion.
    • Panko breadcrumbs
    • Spices: salt, nutritional yeast, dried parsley, paprika
    Ingredients to make this recipe: cauliflower, vegan bechamel, panko breadcrumbs, spices and nutritional yeast.

    How to make a vegan cauliflower gratin

    • First, prepare the vegan bechamel sauce. Follow the link to get the step-by-step recipe and more details on how to make a great bechamel.
    • For this cauliflower gratin, after adding the olive oil to the pot, I like to cook a diced onion before adding the flour, it adds so much more flavor. Also, when the bechamel is done, add a little nutritional yeast (gives a cheesy flavor), salt and pepper.
    • In process picture: you can see someone stirring diced onions in the bottom of a pot to cook them.
      Cook onion in 3 tbsp of olive oil
    • In process picture: you can see someone whisking flour in a pot that contains cooked onions.
      Add 3 tbsp of flour and whisk for 1 min
    • In process picture: you can see someone adding vegan milk to a small pot to make a vegan bechamel sauce.
      Slowly add 3 cups milk and cook while whisking until thick
    • In process picture: it shows a small pot containing a vegan bechamel sauce that's topped with a few spices that are about to be mixed in.
      Add spices to the sauce and whisk

    While making the bechamel, also steam or boil the cauliflower florets for about 5 minutes so they are tender after baking. Also, combine in a small bowl the panko breadcrumbs, paprika, nutritional yeast, dried parsley and salt (this is the crispy topping mixture).

    • In process picture: showing is a large pot of water containing cauliflower floret that boiling.
    • In process picture: you can see someone holding on a spoon while stirring in a small bowl containing panko breadcrumbs, paprika, salt, dried parsley and pepper.

    Then build the gratin: start with some bechamel at the bottom of the baking dish, then add the steamed/boiled cauliflower, then top with the rest of the bechamel and finish up by spreading the panko mixture all over the dish.

    • In process picture: you can see someone spreading a bechamel sauce at the bottom of a baking dish.
    • In process picture: you can see someone adding the steamed cauliflower to a baking dish that contains a little bit of bechamel at the bottom.
    • In process picture: you can see someone pouring the bechamel sauce over the cauliflower in the baking dish.
    • n process picture: you can see someone adding a panko topping on top of a dish.

    Cook in the oven for about 30 minutes or until the sauce gets bubbly on the side with the top slightly browned. I also recommend to do an additional few minutes of broiling to really get the top crispier (careful, it burns quickly!).

    Showing is a vegan cauliflower gratin with a portion taken off. You can see the saucy consistency very well. There are serving plates on the side as well as small bowls with spices.

    Watch how to make it

    Cooking tips when making a vegan cauliflower gratin

    • Keep the florets pieces on a larger size. This will help the vegetable keep its shape when cooking and prevent the dish from becoming mushy.
    • I recommend to use a panko kind of breadcrumbs. I use the panko from Kikkoman. This will allow to reach a crispy top without adding any oil/butter in the topping mixture.
    • Broiling the gratin really makes a difference, but it burns super fast, so stay around and put a timer for 2-3 minutes so you don't forget about it.
    Showing is a small white plate containing a portion of a vegan cauliflower gratin with a fork non the side of the plate. Beside the serving plate, there is the large dish containing the vegan cauliflower gratin as well as a white and blue hand towel and a few small bowls containing spices.

    Vegan cauliflower gratin as a side dish for the holidays

    I had in mind of keeping this recipe to post just before Thanksgiving, but hey, who needs the holidays to enjoy a delicious rich gratin?

    This creamy cauliflower dish really is a perfect side dish to bring to pot lucks or to serve to guests for Thanskgiving, Christmas or New year celebrations. If you are fully vegan, then it will secure something that you can actually eat since most Holiday foods are far from being plant-based friendly. And, even all the non-vegan people won't noticed it is a dairy-free side dish.

    If serving it during the holidays, then you could also top the gratin with extra crispy onions and use more herbs when making the bechamel sauce, like fresh thyme or rosemary.

    Showing is a small white plate containing a portion of a vegan cauliflower gratin with a fork non the side of the plate. Beside the serving plate, there is the large dish containing the vegan cauliflower gratin.

    Modifications to the recipe

    This gratin recipe is so versatile! It makes for a great side dish, but you can also plump it up to turn it into a full meal:

    • Add al dente cooked noodles to the dish and be generous with the nutritional yeast when adding to the bechamel to make it cheesier. Don't hesitate to double the bechamel if adding lots of noodles.
    • Add roasted tempeh, tofu or chickpeas to make it more filling.
    • Add more veggies, like wilted green, roasted mushroom or green peas and serve over cooked rice or with a side of crusty bread.

    Also, if you want to make the sauce even more rich, then you can use a cashew cream sauce instead of the bechamel. And if you are looking for a melting cheese kind of texture, then you can also add vegan cheese string to the dish.

    Front view and close up on a plate that contains a portion of a vegan cauliflower gratin that's topped with a panko crispy mixture.

    Storage and reheating

    Store any leftovers covered in the fridge for up to 3-4 days. The sauce will thicken as it rest and cool down. Simply reheat in the microwave when ready to eat.

    Other cozy baked dishes you might like

    • Vegan baked ziti
    • Vegan lasagna roll-ups
    • Garlic cream pasta bake
    • Vegan white sauce lasagna

    I hope you enjoy this vegan cauliflower gratin as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    Showing is an oval white dish filled with a vegan cauliflower gratin with its crusty topped browned. There are small bowls on the side with spices, a large serving spoon and a white and blue hand towel.

    Vegan Cauliflower Gratin

    A simple & cozy vegan cauliflower gratin dish that's filled with a rich bechamel sauce and topped with a savory crispy panko topping. This is the perfect healthy side dish for any occasions and can easily be turned into a full meal.
    PRINT RECIPE PIN RECIPE
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Servings 4
    Author Jessica Laroche

    Ingredients
      

    • 1 large head of cauliflower - chopped in florets
    • 1 white onion - diced
    • 1 batch vegan bechamel

    For the crispy topping

    • ½ cup panko breadcrumb
    • 2 tbsp nutritional yeast
    • ½ tsp salt
    • ½ tsp sweet paprika
    • ½ tsp dried parsley - or basil, oregano

    Instructions
     

    • Pre-heat the oven at 375˚.
    • Steam or boil the cauliflower florets for about 5 minutes, then drain very well. Set aside.

    Make the bechamel sauce

    • Follow this vegan bechamel link to find the detailed recipe. After adding the olive oil to the pot, cook the onion for about 5-7 minutes before adding the flour and milk. When the bechamel is done, add ½-1 tsp of salt, ½ tbsp of nutritional yeast and plenty of ground pepper.

    Prepare the topping

    • While the bechamel is cooking, combine all the topping ingredients in a medium bowl and stir to combine.

    Build the gratin

    • In a oven safe baking dish, spread up to the corners about ¼ of the bechamel in the bottom of the dish, then add all the steamed cauliflower, then drizzle the rest of the bechamel over. Finish up by sprinkling evenly the topping mixture over the dish.
    • Bake in the oven for 25-30 min, then broil for about 2-3 more minutes watching carefully so it does not burn.

    Video

    Notes

    • Keep the florets pieces on a larger size. This will help the vegetable keep its shape when cooking and prevent the dish from becoming mushy.
    • I recommend to use a panko kind of breadcrumbs. This will allow to reach a crispy top without adding any oil/butter in the topping mixture.
    • Broiling the gratin really makes a difference, but it burns super fast, so stay around and put a timer for 2-3 minutes so you don't forget about it.
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    Reader Interactions

    Comments

    1. Melody says

      July 12, 2021 at 7:11 pm

      Omggggggg! This cauliflower gratin recipe was fabulous!! Omgggggggg soooo yummy
      This is a home run!!! I’m trying to post a picture I’ll figure it out ! Thanks JESS :)❤️❤️👩‍🍳

      Reply
      • plantbasedjess says

        July 12, 2021 at 10:16 pm

        Oh I'm so glad you love it!!! 🙂 🙂 Yes, that would be great to see your picture, yum!

        Reply

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    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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