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Square cropped close up of a round grey ceramic baking dish filled with cauliflower au gratin (baked cheesy cauliflower).
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Vegan Cauliflower Gratin

This easy vegan cauliflower gratin creates a deliciously cheesy baked cauliflower casserole. No need to pre-cook the sauce or cauliflower!
Course Side Dish
Cuisine Vegan
Keyword Vegan cauliflower gratin
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Calories 190kcal

Equipment

Ingredients

  • 5 cups cauliflower , cut into florets (~1 small head; 1 cup = 110 g)
  • ¼ cup vegan butter , or margarine (60 g)
  • 3-4 cloves garlic , mined or crushed
  • 1 cup plant-based milk , I use soy milk
  • 1 tablespoon corn starch
  • ¾ cup vegan cheese , shredded (70 g)
  • 1 ½ tablespoons nutritional yeast
  • 1 teaspoon Dijon mustard
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dry oregano
  • ¼ teaspoon dry basil
  • ⅛ teaspoon ground black pepper

Instructions

Step 1: Prep Cauliflower

  • Preheat your oven to 375 °F.
  • Cut cauliflower into bite-sized pieces.
    5 cups cauliflower
  • Add cauliflower pieces to a small-medium sized baking dish (any dish that fits the cauliflower). A dish with a lid is best.

Step 2: Prep Sauce

  • Add vegan butter to a microwave-safe dish along with minced garlic. Microwave in 30-45 second intervals until the butter melts completely.
    ¼ cup vegan butter, 3-4 cloves garlic
  • Add soy milk and corn starch to the butter (use larger bowl if needed). Whisk until there are no clumps of starch left (use a small whisk or fork).
    1 cup plant-based milk, 1 tablespoon corn starch
  • Add remaining sauce ingredients to the milk mixture: vegan cheese shreds, nutritional yeast, Dijon mustard, apple cider vinegar, onion powder, salt, smoked paprika, dry oregano, dry basil and ground black pepper.
    ¾ cup vegan cheese, 1 ½ tablespoons nutritional yeast, 1 teaspoon Dijon mustard, ½ teaspoon apple cider vinegar, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon smoked paprika, ¼ teaspoon dry oregano, ¼ teaspoon dry basil, ⅛ teaspoon ground black pepper
  • Stir or whisk until well combined.

Step 3: Assemble and Bake

  • Pour sauce over your cauliflower in the baking dish. Stir to coat cauliflower in sauce.
  • Place a lid on the baking dish (or tin foil if there isn’t a lid) and bake for 50 minutes total. Stir the cauliflower at least once, if not twice, during the cooking process. I recommend setting the timer to 25 minutes, stirring, then set for another 25 minutes.
  • Return the lid/ tin foil to the baking dish before putting back into your oven.
  • The cauliflower is done when it’s fork tender but still has a slight crunch to it (if you prefer it to be softer, cook longer). The sauce should be thick and creamy too.
  • Serve hot.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (¼ of recipe) | Calories: 190kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 451mg | Potassium: 565mg | Fiber: 4g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 66mg | Calcium: 261mg | Iron: 1mg