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Vegan Cauliflower Gratin – Creamy, Spiced, No Bake

September 6, 2017 By Richa 62 Comments

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Vegan Cauliflower Gratin – Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Add some chickpeas or vegan chiken subs for added protein to make a meal. Vegan Soy-free Recipe, Can be gluten-free and nut-free. 

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. | VeganRicha.com

It is hot out here this week. It is also pretty ashy and humid with the many wildfires around (hope everyone is keeping safe) and difficult to heat up the house to bake. I made this gratin in a skillet for days like this and tested it out in the oven as well. The cream sauce is very versatile. I like Kashmiri garam masala(in my second book), Baharat(in my second book (Pre-order Now, starts shipping in 2 Weeks!!), Berbere or Jamaican Curry Blend in this cauliflower and the creamy sauce combination. You know me. Add spices of choice or just herbs.

The gratin is sprinkled generously with toasty breadcrumbs which have garlic and pepper flakes for a smoky heat. This crunchy garlicky topping is a must! Add some chickpeas or vegan chiken subs or tempeh for added protein to make a meal. Marinate the tempeh or chiken subs in more of the jamaican blend + salt + garlic and crisp on another skillet and then fold in with the greens. 

Amazing, Creamy and ready within 25 Minutes! Add other vegetables for variation.

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. | VeganRicha.com

More Easy 1 Pot Creamy meals from the blog

  • Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz and baked over pasta
  • Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage 
  • Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
  • Cajun Cauliflower with Garlic Pasta – So Good!!

Creamy and amazing. Add more nutritional yeast, some black pepper, wine/lemon for a Cauliflower Mac. 

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. | VeganRicha.com

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. | VeganRicha.com

Video:

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. | VeganRicha.com
Print Recipe
5 from 20 votes

Vegan Cauliflower Gratin - No Bake

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Vegan
Servings: 3
Calories: 212kcal
Author: Vegan Richa

Ingredients

  • 1 tsp olive oil
  • 1 cup (160 g) chopped onion
  • 6 cloves of garlic finely chopped
  • 1/2 (0.5 ) green chile chopped (optional)
  • 2 cups (200 g) cauliflower , 2 to 3 cups small-medium florets
  • 1/3 cup (80 ml) water
  • 2 cups (80 g) or more chopped greens , I use chard and spinach
  • 1/4 cup (35 g) cashews blended with 1 cup water (blend for a minute, then rest for 2 and blend again until smooth)
  • 1/2 tsp (0.5 tsp) or more salt
  • 1 tsp sugar or maple (optional)
  • 1 tsp spice blend of choice (1 use a 1/2 tsp ground cumin + kashmiri garam masala or Baharat Spice blend, See notes)
  • 1 tsp herbs of choice , blend of oregano, thyme, sage

Toasted Breadcrumbs:

  • 1/3 cup (30 g) breadcrumbs
  • 2 tsp extra virgin olive oil
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1/4 tsp (0.25 tsp) red pepper flakes

Instructions

  • Heat oil in a skillet over medium heat. Add onion, garlic, chile and a pinch of salt and cool until translucent. Add cauliflower, water and 1/4 tsp salt. Cover and cook for 6 to 7 minutes.
  • Add greens and mix in. Cover and cook until wilted (3 mins) and cauliflower is aldente.
  • Add cashew cream, salt sugar/maple, spices and herbs and mix in. Add other flavors if needed such as a 1 tbsp nutritional yeast for cheesiness, 1 tsp vegan Worcestershire sauce or soy sauce or 1/2 tsp prepared mustard or additional depth in flavor.
  • Bring to a boil uncovered and simmer for another minute to thicken to preference. Taste and adjust salt and flavor, adding more salt or spices if needed. Adjust the consistency if too thick with water. 
  • Meanwhile make the optional breadcrumb topping. Heat breadcrumbs, olive oil, salt, garlic and pepper flakes in a small skillet over medium heat. Stir occasionally until golden and toasted. 3-4 mins.
  • Sprinkle all over the cauliflower and take off heat. Serve hot.

Notes

To Bake: Cook the onion, garlic, chile in a skillet until translucent. Add this mixture, cauliflower, salt, spices and herbs to a baking dish. Add in the greens then add the cashew cream and a 1/4 cup water on the edges. Cover and bake at 400 degrees F for 20 minutes. Uncover, mix in the breadcrumbs, garlic, salt, olive oil and sprinkle all over. Bake for another 10 minutes. 
 
I like to use Kashmiri garam masala(in my second book), Baharat(in my second book), Berbere or Jamaican Curry Blend with this gratin. For a subtle flavor gratin, use nutritional yeast, wine or lemon, black pepper and 1 to 2 tsp herbs such as thyme, basil and sage. When using the stronger spice blends, I use a 1/2 tsp herbs.
 
To make it nut-free: Use pumpkin seeds instead of cashews + 1 tbsp flour and blend until smooth. Or use the sauce from my fettuccine alfredo.
 
Nutrition is 1 of 3 Serves
 

Nutrition

Nutrition Facts
Vegan Cauliflower Gratin - No Bake
Amount Per Serving
Calories 212 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 655mg28%
Potassium 534mg15%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 1985IU40%
Vitamin C 47.5mg58%
Calcium 116mg12%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. | VeganRicha.com

Filed Under: Comfort Food Recipes, holiday, main course, soy free, Vegan Thanksgiving Recipes Tagged With: cauliflower, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. GiGi says

    September 6, 2017 at 6:18 pm

    5 stars
    I am making this tomorrow!

    Reply
  2. Lisa says

    September 7, 2017 at 4:40 am

    What kind of pepper is green chile?

    Reply
    • Richa says

      September 7, 2017 at 10:47 am

      Serrano, bird’s eye or jalapeno. If you dont want the heat, omit it or use a tbsp of green bell pepper.

      Reply
  3. Weston says

    September 7, 2017 at 6:26 am

    Looks great! However I noticed that the clicking the Print button shows different amounts of every ingredient compared to the main page.

    Reply
    • Richa says

      September 7, 2017 at 10:46 am

      I just checked and it shows the same values to me. Maybe a server glitch at the time. maybe you clicked metric and it was displaying the metric values? Can you send me a screenshot (you can email it or message me on facebook.com/veganricha)

      Reply
      • Weston says

        September 7, 2017 at 1:26 pm

        It works fine now, weird. Earlier it was showing things like 0.75 tsp oil.

        Reply
  4. Cindy says

    September 7, 2017 at 12:26 pm

    5 stars
    Oh YUM. Just cooked a panful of this and doctored it up with Chipoltle and Cumin and fresh cilantro to finish. I am thinking…that the addition of some charred poblano, lime juice and zest and maybe a handful of charred corn would make this a whole new experience!
    Thank you for this one and keep up the great work!

    Reply
    • Richa says

      September 7, 2017 at 12:41 pm

      those are amazing flavor additions!! lemon + chipotle .. yumm!

      Reply
  5. Olwyn says

    September 7, 2017 at 7:38 pm

    5 stars
    I made this for supper tonight and added a bell pepper and corn. My partner gave it 2 thumbs up! Delicious! Thanks Richa! It is a keeper!

    Reply
    • Richa says

      September 7, 2017 at 8:03 pm

      yay!

      Reply
  6. Nedjma says

    September 8, 2017 at 1:56 pm

    What would you add to make it more protein dense? Tempeh? Tofu? Beans?

    Reply
    • Richa says

      September 8, 2017 at 2:00 pm

      Add some cooked chickpeas, peas or quinoa. Add more spices as chikpeas will need additional flavor.

      Reply
      • Nedjma says

        September 8, 2017 at 2:01 pm

        Good idea! Do you think some white beans blended with cashews could be good?

        Reply
        • Richa says

          September 8, 2017 at 2:16 pm

          Yes, you wouldnt need that much cashews them, maybe a tbsp cashews and a 1/2 cup beans.

          Reply
  7. Kelly says

    September 11, 2017 at 9:14 am

    5 stars
    Love this great recipe!!! Going to make it for dinner. It looks so yummy in those images, and so easy to make.

    Reply
  8. Cassie Autumn Tran says

    September 12, 2017 at 5:10 pm

    Yummy! I love the breadcrumbs on this recipe. Chickpeas would taste delicious with this!

    Reply
  9. Mayke says

    September 14, 2017 at 5:55 am

    5 stars
    Seasoned It with curry, kurkuma, ras el hanout. Yumyum gime Some

    Thanks for This recipe. A perfect alternative for the traditional recipe with milk sauce.

    Will be making This a lot This winter!

    Reply
    • Richa says

      September 14, 2017 at 10:06 am

      yes!! ras el hanout would be great in the sauce. Perfect winter meal!

      Reply
  10. Kris says

    September 20, 2017 at 4:51 pm

    5 stars
    Oh my! I fixed this for our monthly potluck and it was quite a hit! I was asked for the recipe and I posted it on our Meetup page with a link to your recipe!! I used the bake method (easier to bake & take). My non vegan husband made me promise to make it again soon. Thank you!

    Reply
    • Richa says

      September 21, 2017 at 9:29 am

      yay!!!

      Reply
  11. Marissa says

    September 26, 2017 at 10:01 pm

    5 stars
    So good. So easy. ????

    Reply
  12. Darlene says

    September 28, 2017 at 6:20 pm

    5 stars
    This is an easy but so very tasty recipe. It will be a family favourite. Thanks!

    Reply
  13. Hannah says

    October 5, 2017 at 8:49 am

    5 stars
    I was so thrilled when I saw”no bake” on the pintrest image. I just have a cooktop right now and it hasn’t been easy to find a varity of recipes with no oven required. I was expecting somthing cheesyish but I didn’t add the nutritional yeast and I liked the creamy spiced sauce without it. The bread crumb topping was what really did it for me though. It’s a totally delicious dinner. Thank you!

    Reply
    • Richa says

      October 5, 2017 at 10:33 am

      Awesome!! you can add some nutritional yeast for cheesyness. Witht he spices, its not necessarily a needed flavor. i use it cheesy flavor with herbs, more variations to keep the dish fresh!

      Reply
  14. Elaine says

    October 11, 2017 at 6:56 am

    When you say cashews, do you always mean raw cashews? Or would roasted work?

    Reply
    • Richa says

      October 11, 2017 at 10:37 am

      yes i mean raw. If i use roasted, then that will be mentioned. Roasted would make the sauce taste roasted as well rather than a cream profile.

      Reply
  15. Leena says

    November 2, 2017 at 10:26 pm

    I have a vegan gluten-free Friend coming over for dinner. Would like to try this. This is gluten-free right ? What can I add to make this more of a main dish ? (The rest of us are having big wagyu steaks!)

    Reply
    • Richa says

      November 2, 2017 at 11:57 pm

      This is not gluten-free. You would have to use gluten-free and vegan breadcrumbs for the topping. You can also make http://www.veganricha.com/2017/05/butter-tofu-paneer-tofu-butter-masala-recipe.html and serve it with a pilaf or make the roasted cauliflower slices with gravy http://www.veganricha.com/2013/06/cauliflower-steaks-with-mushroom-gravy.html, make extra gravy and some mashed potatoes too. Also, totally unnecessary to mention steaks on a vegan page. 42 million cows are slaughtered per year for food in the US, thats 4800 per hour, 80 per minute, more than 1 per second.

      Reply
      • Richa says

        November 3, 2017 at 12:03 am

        You can add some chickpeas to make this a main. Add a bit more herbs and spices so that the chickpeas pick up some flavor.

        Reply
  16. Dale Smith says

    November 6, 2017 at 8:43 pm

    I made the baked version of this tweaking the recipe a bit for taste and ingredient availability….I used canned green chilis, added mushrooms, vegetable broth instead of water….spinach for greens, and a vegan Parmesan mixed with breadcrumbs for topping…….and as usual, your recipe did not disappoint….you are magical for the vegan cook…

    Reply
  17. NdeJ says

    December 22, 2017 at 5:08 pm

    5 stars
    This was my first time making one of your recipes and it turned out delicious!! I didn’t bother with the breadcrumb topping. Everyone loved it, including non-vegans. I can’t wait to try more of your recipes.

    Reply
    • Richa says

      December 22, 2017 at 5:15 pm

      yay! awesome!!

      Reply
  18. Jess Leigh says

    August 7, 2018 at 7:53 pm

    5 stars
    Made this tonight for dinner- soooo yummy! Next time will have to double (or triple) the recipe:)
    Looking forward to trying more of your recipes. Thank you!

    Reply
    • Richa says

      August 8, 2018 at 12:25 am

      awesome!!

      Reply
  19. Christine says

    November 13, 2018 at 5:02 pm

    5 stars
    This is just pure comfort deliciousness. I did your baked version. Super yum – love your recipes

    Reply
    • Richa says

      November 13, 2018 at 5:28 pm

      awesome!

      Reply
  20. Dee says

    November 14, 2018 at 2:13 pm

    I cook at lot of your recipes and I have never commented before. We made this tonight and my 6 year old daughter LOVED it. We used the baked version with broccoli, mushrooms and chickpeas. Awesome. Will become a fixture I am sure. Love how el dente the cauliflower and broccoli came out. Will use as a side dish for Christmas. Many thanks.

    Reply
    • Richa says

      November 14, 2018 at 3:05 pm

      awesome!!

      Reply
  21. Danielle says

    August 26, 2019 at 5:08 pm

    Would subbing cashews for coconut cream work the same way for a fat-free version? My partner is nut-free.

    Reply
    • Richa says

      August 26, 2019 at 6:56 pm

      yes coconut cream, silken tofu and pepitas will all work

      Reply
  22. Danielle says

    August 26, 2019 at 5:09 pm

    Would subbing cashews for coconut cream work the same way for a nut-free version? My partner is nut-free.

    Reply
    • Richa says

      September 23, 2019 at 3:44 pm

      yes. you might need more coconut cream depending on how creamy you like it.

      Reply
  23. Liz says

    November 16, 2019 at 3:46 pm

    5 stars
    Yum! It didn’t seem like it made enough so I doubled the batch. My 3 kids all ate it and liked it and I’m glad I still have leftovers! I like the garam masala but my 8 yr old would probably prefer it without. Thanks!

    Reply
    • Richa says

      November 16, 2019 at 8:30 pm

      awesome! yes change up the spices to preference! or use just herbs

      Reply
  24. Sharon Spratling says

    November 17, 2019 at 8:47 am

    5 stars
    We loved this! Added chickpeas to make it a one pot meal and it was delicious and filling. Will definitely make again.

    Reply
    • Richa says

      November 27, 2019 at 10:53 pm

      awesome!

      Reply
  25. Sta says

    June 5, 2020 at 6:18 pm

    This was so yummy! I tried the bake version and cut the cauliflowers a little bigger so I ended up baking it for 15 extra minutes. Other than that, everything was super easy and straightforward.

    Reply
    • Richa says

      June 5, 2020 at 7:04 pm

      Awesome

      Reply
  26. Darlene says

    June 21, 2020 at 4:37 pm

    5 stars
    Richa this was part of our Father’s Day dinner. It was delicious. Will make again and again! Thank you.

    Reply
  27. Deepti says

    July 12, 2020 at 11:14 am

    5 stars
    So easy and so delicious!

    Reply
    • Vegan Richa Support says

      July 12, 2020 at 8:28 pm

      Yay!! 🙂

      Reply
  28. Tina says

    July 24, 2020 at 9:33 am

    5 stars
    I love this recipe! I don’t use oil so I just dry roasted the bread crumbs and water sautéed the onion and garlic. The seasonings I used were oregano, basil, cumin, nutritional yeast, lemon juice, garlic powder, and miso. I also added some tapioca flour to thicken it and doubled the sauce. I will definitely make again.

    Reply
    • Vegan Richa Support says

      July 25, 2020 at 11:00 am

      What a great idea! I’m so glad you enjoyed this! 🙂

      Reply
  29. Rachel says

    September 7, 2020 at 3:57 am

    This looks great! If I use frozen cauliflower and frozen spinach, should I make any adjustments? Maybe I should add less water? Thanks!

    Reply
    • Vegan Richa Support says

      September 7, 2020 at 2:17 pm

      thanks – no – just adjust the cooking time, depending how al dente you prefer your veggies (omit the 6-7 min. cooking part only) and you will be good to go!

      Reply
      • RACHEL E NATOV says

        September 7, 2020 at 5:33 pm

        Thank you!!

        Reply
  30. Sue says

    January 3, 2021 at 6:52 am

    5 stars
    Made this on the stovetop, skipped the crumb topping. I loved it and will definitely make it again and again. Thanks Richa!

    Reply
  31. Ellen Pader says

    January 15, 2021 at 9:54 am

    5 stars
    I’ve learned to trust that what might seem too liquidy before baking in these recipes turn out perfectly after baking! This was really delicious and quick to make. Didn’t use any oil or salt, added the vegan Worcestershire sauce (has some salt) and mustard as suggested in the recipe.

    Reply
    • Vegan Richa Support says

      January 17, 2021 at 8:06 am

      thanks for popping in

      Reply
  32. Manpreet says

    February 25, 2021 at 6:29 am

    This looks so amazing. I can’t wait to try it this weekend. Question: Do you think if would it work if I prepped the cauliflower portion on the stove top, added the sauce, and refrigerated. I was thinking of throwing it in the oven the next day (adding the topping right before). Any suggestions or advice would be appreciated. Thank you.

    Reply
    • Richa says

      February 25, 2021 at 8:07 am

      Yes cook the cauliflower half way. Add the sauce and bake for 20 to 30 mins or until cauliflower is cooked and sauce thickens

      Reply
      • Manpreet says

        February 25, 2021 at 9:02 am

        Thank you so much! I can’t wait to try this!

        Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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