Cauliflower isn’t winning quite as many popularity contests lately, but we aren’t over it, and we assure you this cauliflower gratin will reignite your inner cauli-lover too! Imagine perfectly tender cauliflower with a rich, salty, cheesy sauce. It’s worthy of a holiday feast yet wholesome enough for everyday!
Have a head of cauliflower laying around that you just haven’t used yet? (Guilty!) This creamy plant-based and gluten-free side is the solution! Just 10 ingredients required. Let us show you how it’s done!
What is Au Gratin?
Gratin, also called au gratin, is a French cooking technique that involves creating a delicious browned crust over a dish (source). While the topping is usually made with breadcrumbs, grated cheese, egg, and/or butter, the following is a plant-based and gluten-free version.
The golden crust is most commonly seen over potatoes or pasta, but it’s also delicious on zucchini and cauliflower!
How to Make Cauliflower Gratin
This cauliflower gratin begins with cauliflower being cut into small florets to maximize the creamy coating around each bite. Then we steam the florets until perfectly tender to give them a head start in the cooking process.
Next we make the easy, creamy sauce by sautéing onion and garlic, then adding cornstarch or arrowroot to thicken and coconut milk for the liquid.
It’s best to cook it in an oven-safe skillet (like cast iron) so there’s no need to transfer it to another pan for creating the golden gratin top.
For the spices, a little nutmeg provides warmth, nutritional yeast adds optional cheesiness, and salt and pepper balance it out.
All that’s left to do is stir in the steamed cauliflower, sprinkle with vegan parmesan cheese, and put it in the oven to watch the magic happen.
In the oven, it develops a gorgeous golden brown crust. But if you find your oven isn’t doing a great job at browning, you can use the broiler to speed up the process. Just watch closely to avoid burning.
We hope you LOVE this cauliflower gratin! It’s:
Creamy
Cheesy
Rich
Wholesome
Elegant
& SO delicious!
It’s the perfect side for the holiday table or upping your cauliflower intake in an ultra-delicious way! Try it with our Kale Citrus Salad, Thyme & White Bean Pot Pies, and Butternut Pecan Sweet Potato Mash for a lovely holiday meal.
More Delicious Cauliflower Recipes
- Creamy Roasted Cauliflower Soup
- General Tso’s Cauliflower
- Vegan Garlic Mashed Cauliflower
- Roasted Cauliflower Tacos with Chipotle Romesco
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Cauliflower Gratin (GF)
Ingredients
- 1 medium head cauliflower, cut into small florets (~7-8 cups florets)
- 1 ½ Tbsp olive oil (or sub vegan butter // if oil-free, sub water and add more as needed)
- 1 cup finely chopped onion (~1/2 small onion)
- 4 cloves garlic, minced
- 2 Tbsp cornstarch or arrowroot starch
- 1 (14-oz.) can light coconut milk
- 1/8 tsp ground nutmeg
- 1 Tbsp nutritional yeast (optional)
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
- 1/3 cup vegan parmesan cheese
FOR GARNISH optional
- Fresh thyme leaves
Instructions
- Preheat the oven to 375 degrees F (190 C).
- Cut cauliflower into small, even florets and steam in a large pot with a steamer basket (covered) until tender when pierced with a fork — about 15 minutes. Remove from heat and set aside uncovered to cool slightly.
- Meanwhile, heat a large oven-safe skillet (we like cast iron) over medium heat. Add the olive oil (or vegan butter) and onion and sauté until the onion becomes tender and translucent — about 3-5 minutes. Add the garlic and cook for 1 minute or until fragrant, being careful not to let it burn.
- Reduce the heat to low. Add the cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.
- Pour in the coconut milk a little at a time, whisking constantly to incorporate. Go slowly to prevent clumps from forming. Continue until all of the milk has been added. Simmer for 8-10 minutes or until thickened, whisking frequently.
- Add the nutmeg, nutritional yeast (optional), salt, and pepper. Taste and adjust seasonings as needed, adding more nutmeg for warmth, nutritional yeast for cheesiness, or salt or pepper to taste. Mixture should be very cheesy and savory to season the cauliflower well.
- Add the steamed cauliflower to the sauce and toss thoroughly to coat. Taste once more and add more salt if needed. (Note: If you didn’t use an oven-safe skillet, you can transfer the mixture to an 8 x 8-inch baking dish now.)
- Sprinkle the top with vegan parmesan cheese and bake uncovered for 12-15 minutes, until the top is golden brown and crisp. If using a cast iron pan, you can broil on high for the last 1-2 minutes (watching closely) for a crispier top. Remove from the oven and let stand for 5-10 minutes before serving. Garnish with thyme leaves (optional) and serve hot.
- Best when fresh. Leftovers will keep stored in the refrigerator for 3-4 days. Not freezer friendly. Reheat leftovers in a 350 F (176 C) oven until warmed through.
Auggie.G says
I know this is meant to be a side but this looks hearty enough to serve as a main! :) Yum!
Juliet says
Can I use regular coconut milk instead of lite coconut milk?
Hi Juliet, we’d recommend diluting it with water to avoid an overpowering coconut flavor. Hope that helps!
Marilyn says
Would it be okay to use frozen cauliflower? 😬
Hi Marilyn, We haven’t tried it, but it might work! You may want to thaw and drain it slightly to remove excess liquid.
Sam says
This massively exceeded my expectations! Wow… so cheesy and delicious. I absolutely lovely this. I had vegan Parmesan but this would work fine without.
I’ll definitely be making this again!
Yay! We’re so glad you enjoyed it, Sam. Thanks so much for the lovely review! xo
Loraine says
What would pair well with this?
Hi Loraine, it would be delicious alongside any protein of choice or our Thyme & White Bean Pot Pies. Hope that helps!
Amy says
Delicious! I made this a main dish by adding gnocchi. Followed recipe exactly as written, except used 1/2 head cauliflower, and at the step where it says to simmer the sauce for 8-10 min I brought it to a solid simmer, added 2 tablespoons water and then the cauliflower and a package of gnocchi (uncooked). Topped with the Parmesan and put in the oven for 14 min. It was perfect.
Ooo, sounds SO delish! Thanks so much for the great review, Amy!
Katherine says
If I wanted to add pasta to this, would I cook the pasta before hand al dente and then mix it in before it goes in oven? cook it al dente?
Thank you!
Sounds yummy! We think that would work, yes!
James says
I made this for dinner tonight, but I doubled the sauce recipe and added mostly cooked pasta along with the cauliflower which I roasted to get some more flavor into it. It was really like eating an elevated mac and cheese which, honestly, makes my cholesterol levels much happier since this is a purely plant-based version of the old standby.
We’re so glad you enjoyed it, James! Thank you for the lovely review and for sharing your modifications!
Janice says
This was easy and delicious! Love the use of coconut milk here, really helped make this rich and creamy. I did not precook the cauliflower. I cooked everything stovetop in my iron skillet and then placed in the oven when ready. I did use the broil setting on my oven for about 5 minutes at the end to achieve a brown, crusty texture. Lastly, I added 2 chopped field sausage links and subbed real Gouda cheese for the vegan parmesan.
Yay! Thanks so much for the lovely review and for sharing your modifications, Janice!
Janice says
This was easy and delicious! Love the use of coconut milk here, really helped make this rich and creamy. I did not precook the cauliflower. I cooked everything stovetop in my iron skillet and then placed in the oven when ready. I did use the broil setting on my oven for about 5 minutes at the end to achieve a brown, crusty texture. Lastly, I added 2 chopped field sausage links and subbed real Gouda cheese for the vegan parmesan.
Ooo yum! Thanks so much for the lovely review and for sharing your modifications, Janice!
Ana Soares says
Very easy and tasty recipes always. I will do this vegan version I use to do it with eggs and cow milk… I’m vegetarian trying to go vegan and I come here often to get easy and tasty recipes and I always find something! Thanks!
Yay! Let us know what you think when you give it a try, Ana!
Elaina says
Thanks for the great recipe, really excited to make it for the whole fam! Just a question, what could be used as a substitute for nutritional yeast if you don’t have it on hand?
Hi Elaina, you could leave it out or sub more vegan parmesan. Hope that helps!
Naty says
This looks delicious! Any alternatives for cornstarch or arrowroot starch?
Hi Naty! Some type of all-purpose flour (gluten-free or regular) could work, or another starch like tapioca or potato. Hope this helps!
JoAnna says
This was delicious and so easy to make. I steamed the cauliflower in the microwave and omitted the vegan parm, but followed the rest of the directions as written. Felt like a decadent dish, but secretly healthy! We had this with a Field Roast Italian sausage to round out the meal.
Yumm, sounds perfect! Thanks so much for the wonderful review, JoAnna!
VICKY says
Really creamy and tasty, great side dish, quick and easy to make!
Yay! Thank you for the lovely review, Vicky! xo
Pip says
Great recipe. I boiled the cauliflower for ~7mins instead of steaming it and it still worked.
Wonderful! Thank you for sharing, Pip! xo
Kelly Goedicke says
Everyone loves it! (Including my husband and 19 yr old son!) Soooooo delicious. I never knew cauliflower could taste to good. I didn’t have lite coconut milk so I used full-fat. It is now a staple in my house.
Yay! We love to hear this. Thanks so much for the great review, Kelly. So glad you all enjoy it!
Tracy says
Does the coconut flavor come through the dish? I’d love to have the creaminess without the coconut flavor.
Hi Tracy! We didn’t find the coconut flavor too noticeable ourselves, but if you don’t like coconut you could try cashew cream instead.
Sabrina says
This is so good and easy. It reminds me of alfredo!
Love that description! Thank you for sharing, Sabrina! xo
Ana Guadalupe says
Hi!
I’m making this as I type and the sauce isn’t thickening at all. It’s very watery still, I even added an extra tbs of corn starch.
Any suggestions?
Hi Ana! So sorry this recipe was giving you trouble, how long did you cook it, and how high was the heat on your stove?
Lara says
Hi,
What could I place some of the cauliflower with? Perhaps pumpkin? I need the lower the histamine foods as I have histamine issues. So I cant add broccoli as a replacement.
I am also wondering if we can make the parmesan cheese with a nut other than cashew, walnut or pecan? Perhaps sunflower seeds? Or do you have any other suggestions for toppings?
Thanks so much!
Lara
Hi Lara, we think pumpkin or butternut squash would be lovely! We’d suggest this vegan parmesan recipe for one without cashews, walnuts, or pecans. Otherwise, yes, sunflower seeds should be okay. Hope that helps!
Renee says
This is a keeper, thank you! Made it tonight with cashew milk so I’m sure not as decadent, but the cashew milk needed to go and to us it was just fine – still nice and creamy and had good flavor. Would have used nutritional yeast but was out so put in a Tbsp of Bacun seasoning, which is made from Tortula yeast so maybe that was close? Or not. Husband loved it.
We’re so glad you both enjoyed it, Renee! Thank you for the lovely review and for sharing your modifications! xo
heather says
Delicious and easy! A crowd pleaser and sure to warm the hearts and stomachs of everyone! Thank you!
Yay! We’re so glad to hear it, Heather! xoxo
Cindy R says
Amazing French onion soup..this is going to be a new addition to my Christmas dinner table. Thank you for sharing
Cindy
Wpg,Mb
Hi Cindy, did you mean to comment on a different recipe? Either way, so glad you enjoyed the recipe!
sherry says
sounds delicious. i adore cauliflower!
Yay! Us too =) Let us know if you try it!
The Vegan Goddess says
Ooh, this looks delicious! I bet it would be great with potatoes in lieu of cauliflower but I will try this as is.
Definitely! It would be similar to our Easy Vegan Scalloped Potatoes.
Carla Sokol says
I would LOVE tomake this but the vegan parm is made with nuts and/or seeds and I can’t have either. Do you have another suggestion to replace them or should I just leave the parm out?
Hi Carla, The vegan parm adds a pleasant salty finish, so you’ll definitely want something a little salty replacing it. You could try topping with breadcrumbs, or a little extra nutritional yeast plus salt. Hope that helps!
Siobhan Nash says
Can I make this with another milk other than coconut milk?
Hi Siobhan, A thick homemade cashew milk would be the next best option. Otherwise, almond milk or oat milk might work, but won’t be as rich. Let us know if you try it!
Tracy says
I’m on a roasted vegetable kick, I feel it brings out a much better flavor than steaming, would that be an option here?
Ooo yes, we think so! We think that would be delicious as long as you get the cauliflower tender enough. You could possibly steam just a couple minutes to soften, then roast? Let us know if you try it out!
Lisa says
Can you substitute the coconut milk with oat milk?
Hi Lisa, we haven’t tried it with oat milk and don’t think it would be as creamy, but it might work! Let us know if you try it!
Emilie says
Hi! This looks delicious but it is made with coconut milk (as are quite a few of your other yummy-looking recipes). I’m allergic to coconut. What do you recommend as a non-dairy substitute? Would oat milk work?
Thanks!
Hi Emilie, A thick homemade cashew milk would be the next best option. Otherwise, almond milk or oat milk might work, but won’t be as rich. Let us know if you try it!
Eleanor says
Could the coconut milk be swapped with a different milk?
Hi Eleanor, we found coconut milk provided the most richness. A thick homemade cashew milk would be the next best option. Almond milk would probably work too. Let us know if you try it!
Abi says
I made this last night. I was skeptical as I have made cheese sauce before with alternate milks and they don’t get that creaminess that I miss. So coconut milk with corn starch is the answer! Who knew! And with just nutmeg, salt and pepper it was yummy and delicious. Nutritional yeast works well. I used regular Parmesan as it has no lactose so it is ok for me. Only problem was my head of cauliflower was so small and there are no leftovers🙁 Thanks Dana for another great recipe!
We’re so glad you enjoyed it, Abi! Thank you for sharing! xoxo
Paige says
Do you have substitute suggestions for the vegan parmesan cheese? More nutritional yeast maybe?
Hi Paige, the vegan parmesan adds saltiness, so if you want to try substituting with nutritional yeast, we’d suggest using less nutritional yeast and sprinkling some extra salt on top. Let us know how it goes!
Michelle says
I want to make this ASAP! Do you think frozen cauliflower would work? I have a bunch of it in my freezer already and have been looking for a way to use it up.
We haven’t tried it, but it might work! You may want to thaw and drain it slightly, though, to remove excess liquid!