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    Home » Recipes » Lunch & Dinner

    Vegan Cauliflower Cheese Gratin (GF)

    Last updated - July 14, 2021; Published - December 3, 2017 By Rhian Williams 17 Comments

    Jump to Recipe Print Recipe
    Photo of cauliflower and broccoli cheese gratin taken from the side with a spoon lifting up a mouthful of it

    This Vegan Cauliflower Cheese Gratin is going to be one of your favourite side dishes! It's rich and creamy, full of flavour and seriously moreish!

    Vegan Cauliflower Cheese Gratin (GF)

    This Vegan Cauliflower Cheese Gratin was inspired by my Potato Dauphinoise Gratin and Scalloped Sweet Potato Gratin - it's similarly easy to make and tastes just as delicious.

    Vegan Cauliflower Cheese Gratin (GF)

    This dish was inspired by one of my childhood favourites cauliflower cheese, but instead of relying solely on a dismal pile of beige, textureless cauliflower, I decided to add some vivid green broccoli to the mix. You could also add other greens such as spinach or kale!

    Vegan Cauliflower Cheese Gratin (GF)

    There's no par boiling required, and the sauce doesn't require a blender, which makes this dish really easy to throw together.

    The sauce is made using unsweetened almond milk (or oat milk for a nut-free version), nutritional yeast (for a cheesy flavour), and some basic seasonings.

    Vegan Cauliflower Cheese Gratin (GF)

    To thicken the sauce, I used cornflour (cornstarch) – it’s important that you mix together the cornflour and almond milk until completely dissolved before adding it to the hot pan, because otherwise it will clump up instead of being distributed evenly.

    I like to sprinkle this Vegan Cauliflower Cheese Gratin with a flurry of flaked almonds as the sweet, nutty crunch they add is just perfect!

    Vegan Cauliflower Cheese Gratin (GF)

    You can cook this gratin for for 30 minutes of 40 minutes, depending on how soft you want the cauliflower and broccoli to be. If you prefer them to have a little bite, bake for 30 minutes, but if you prefer them to be super soft, you should bake it for 40 minutes, or possibly longer.

    Vegan Cauliflower Cheese Gratin (GF)

    For more vegetable side dishes, check out my:

    • Scalloped Sweet Potato Gratin
    • Potato Dauphinoise Gratin
    • Broccoli and Edamame with Sesame Dressing

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Vegan Cauliflower Cheese Gratin:

    measuring jug

    baking paper

    Vegan Cauliflower Cheese Gratin (GF)

    Vegan Cauliflower Cheese Gratin (GF)

    This Vegan Cauliflower Cheese Gratin is going to be one of your favourite side dishes! It's rich and creamy, full of flavour and seriously moreish!
    4.22 from 19 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: British
    Keyword: vegan cauliflower casserole, vegan cauliflower cheese, vegan cauliflower gratin
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 117kcal
    Author: Rhian Williams

    Ingredients

    • 400 g (14oz) small cauliflower and broccoli florets
    • 1 tablespoon oil (olive, vegetable or rapeseed oil)
    • 1 onion, finely sliced
    • 500 ml (2 ¼ cups) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
    • 2 tablespoons cornflour (cornstarch)
    • 2 tablespoons nutritional yeast
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Salt + pepper, to taste
    • 5 tablespoons flaked almonds (or sub breadcrumbs - gluten-free if necessary)

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Place the cauliflower and broccoli florets in a large baking dish
    • Heat up oil in saucepan and add onions once hot
    • Fry on a low heat for around 10 minutes, until soft and slightly caramelised
    • Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
    • Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
    • Keep stirring until the sauce has thickened - it may seem very thick at this stage, but the cauliflower and broccoli do release water whilst cooking so the sauce should definitely be on the thicker side
    • Pour the sauce over the cauliflower and broccoli florets
    • Sprinkle over flaked almonds 
    • Cover the dish with tin foil or baking paper and bake for around 20 minutes (30 minutes if you prefer the vegetables to be soft)
    • Take off foil or baking paper and bake for a further 10 minutes, until top is crispy and golden brown
    • Best enjoyed immediately!
    Nutrition Facts
    Vegan Cauliflower Cheese Gratin (GF)
    Amount Per Serving
    Calories 117
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Shaun Butler

      January 19, 2019 at 8:37 pm

      5 stars
      This is such a quick and easy recipe to make, and it was a great hit with my wee girl! That's two of your recipes I've made and both are equally brilliant 👌👌

      Reply
      • Rhian Williams

        January 19, 2019 at 9:58 pm

        Thank you so much, so glad you liked it!!

    2. Lou

      April 06, 2019 at 6:04 am

      5 stars
      This was amazing! Made it last night. Making it again tonight! A hit with the the whole family. Thanks so much!

      Reply
      • Rhian Williams

        April 06, 2019 at 1:22 pm

        Thank you so much, so glad you like it!

    3. Elisabeth Tudor-Jones

      April 12, 2019 at 3:38 pm

      Just come across your recipes while searching for vegan, gluten-free food. I notice you use cornflour as a thickener. I cant have corn in any form. Do you know what flour I could use as a substitute, please. Looking forward to getting cooking your recipes. Thank you very much.

      Reply
      • Rhian Williams

        April 12, 2019 at 5:29 pm

        Thank you! As a thickener for savoury recipes, cornflour can be substituted with rice flour, chickpea flour, tapioca flour or kudzu. Hope that helps!

    4. Elisabeth

      April 15, 2019 at 1:33 pm

      Thank you very much. That's very helpful.

      Reply
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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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