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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.
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:
Vegan Cauliflower Gratin - No Bake
Ingredients
- 1 tsp olive oil,
- 1 cup chopped onion
- 6 cloves of garlic, finely chopped
- 1/2 green chile, chopped (optional)
- 2 cups cauliflower, , 2 to 3 cups small-medium florets
- 1/3 cup water
- 2 cups or more chopped greens, , I use chard and spinach
- 1/4 cup cashews blended with 1 cup water, (blend for a minute, then rest for 2 and blend again until smooth)
- 1/2 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 breadcrumbs
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Very delicious looking recipes can’t wait to try some of them. Thank you for sharing
Hi! Would it reheat okay? I think I’ll prepare it in advance then just warm it up on the stove the next day, if that will work! (Adding the breadcrumbs the second day)
Yes, it will reheat ok as long as you add the breadcrumbs the next day.
Can you use riced cauliflower with this recipe, or would it be too mushy?
you could try it – it would end up kind of like mashed potatoes & taste great!
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.
Yes cook the cauliflower half way. Add the sauce and bake for 20 to 30 mins or until cauliflower is cooked and sauce thickens
Thank you so much! I can’t wait to try this!
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.
thanks for popping in