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.
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.
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.
Video:
Recipe Card
Vegan Cauliflower Gratin - No Bake
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
Nutrition
Carole
Can you use riced cauliflower with this recipe, or would it be too mushy?
Vegan Richa Support
you could try it – it would end up kind of like mashed potatoes & taste great!
Manpreet
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.
Richa
Yes cook the cauliflower half way. Add the sauce and bake for 20 to 30 mins or until cauliflower is cooked and sauce thickens
Manpreet
Thank you so much! I can’t wait to try this!
Ellen Pader
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.
Vegan Richa Support
thanks for popping in
Sue
Made this on the stovetop, skipped the crumb topping. I loved it and will definitely make it again and again. Thanks Richa!
Rachel
This looks great! If I use frozen cauliflower and frozen spinach, should I make any adjustments? Maybe I should add less water? Thanks!
Vegan Richa Support
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!
RACHEL E NATOV
Thank you!!
Tina
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.
Vegan Richa Support
What a great idea! I’m so glad you enjoyed this! 🙂
Deepti
So easy and so delicious!
Vegan Richa Support
Yay!! 🙂
Darlene
Richa this was part of our Father’s Day dinner. It was delicious. Will make again and again! Thank you.
Sta
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.
Richa
Awesome
Sharon Spratling
We loved this! Added chickpeas to make it a one pot meal and it was delicious and filling. Will definitely make again.
Richa
awesome!
Liz
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!
Richa
awesome! yes change up the spices to preference! or use just herbs
Danielle
Would subbing cashews for coconut cream work the same way for a nut-free version? My partner is nut-free.
Richa
yes. you might need more coconut cream depending on how creamy you like it.
Danielle
Would subbing cashews for coconut cream work the same way for a fat-free version? My partner is nut-free.
Richa
yes coconut cream, silken tofu and pepitas will all work
Dee
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.
Richa
awesome!!
Christine
This is just pure comfort deliciousness. I did your baked version. Super yum – love your recipes
Richa
awesome!
Jess Leigh
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!
Richa
awesome!!
NdeJ
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.
Richa
yay! awesome!!
Dale Smith
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…
Leena
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!)
Richa
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 https://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.
Richa
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.
Elaine
When you say cashews, do you always mean raw cashews? Or would roasted work?
Richa
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.
Hannah
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!
Richa
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!
Darlene
This is an easy but so very tasty recipe. It will be a family favourite. Thanks!
Marissa
So good. So easy. ????
Kris
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!
Richa
yay!!!
Mayke
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!
Richa
yes!! ras el hanout would be great in the sauce. Perfect winter meal!
Cassie Autumn Tran
Yummy! I love the breadcrumbs on this recipe. Chickpeas would taste delicious with this!
Kelly
Love this great recipe!!! Going to make it for dinner. It looks so yummy in those images, and so easy to make.
Nedjma
What would you add to make it more protein dense? Tempeh? Tofu? Beans?
Richa
Add some cooked chickpeas, peas or quinoa. Add more spices as chikpeas will need additional flavor.
Nedjma
Good idea! Do you think some white beans blended with cashews could be good?
Richa
Yes, you wouldnt need that much cashews them, maybe a tbsp cashews and a 1/2 cup beans.
Olwyn
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!
Richa
yay!
Cindy
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!
Richa
those are amazing flavor additions!! lemon + chipotle .. yumm!
Weston
Looks great! However I noticed that the clicking the Print button shows different amounts of every ingredient compared to the main page.
Richa
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)
Weston
It works fine now, weird. Earlier it was showing things like 0.75 tsp oil.
Lisa
What kind of pepper is green chile?
Richa
Serrano, bird’s eye or jalapeno. If you dont want the heat, omit it or use a tbsp of green bell pepper.
GiGi
I am making this tomorrow!