Creamy Cauliflower Gratin

This vegan cauliflower gratin is baked with a rich cashew sauce and crunchy parsley-studded breadcrumbs.

I am always brainstorming new and delicious ways to add more vegetables to our meals, and Thanksgiving is no different. While Brussels sprouts, green beans, and carrots are to be expected, I’d like to make the case that cauliflower deserves a spot at the table too.

Enter this vegan cauliflower gratin. Tender cauliflower florets are enveloped in a creamy cashew sauce, topped with crunchy, parsley-studded breadcrumbs, and baked in a casserole dish. It’s a creamy and indulgent way to enjoy this powerhouse vegetable as a festive side.

The Recipe at a Glance

Classic cauliflower gratin consists of cauliflower that’s covered in mornay sauce (i.e béchamel sauce with cheese added to it), topped with grated cheese, and baked. This dairy-free version has a cashew sauce instead. The creamy sauce is flavored with miso and nutritional yeast, the plant-based duo I turn to whenever I’m looking to replicate a “cheesy” flavor in vegan recipes.

“Gratin” or “au gratin” is a classic French technique wherein a dish is topped with cheese and baked until melty and crispy.

Key Ingredients + Substitutions

• Cauliflower: You’ll need one whole head of cauliflower.
• Raw Cashews: These have a creamy texture and neutral flavor, making them a perfect dairy stand-in in vegan cooking.
• All-Purpose Flour: Thickens the sauce. For a gluten-free alternative, use a 1:1 GF flour blend.
• Miso: This Japanese fermented soybean paste lends a savory “cheesy” flavor to this sauce. If avoiding soy, double up on the nutritional yeast in the sauce and compensate with an extra pinch of salt.
• Nutritional Yeast: A “cheesy”-tasting seasoning sold in most supermarkets. Look for Bragg or Bob’s Red Mill brands.
• Panko Breadcrumbs: These crunchy Japanese breadcrumbs add a satisfying layer of texture to this gratin.

How to Make Vegan Cauliflower Gratin (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Make Cashew Milk

Begin by soaking cashews in boiling water in a blender; this step softens them and allows them to be pulverized into “milk”. Then blend until smooth.

Why? Although it would be easier to use store-bought cashew milk, I find that packaged milks can leave a chemical aftertaste in savory cooking. It is also not as creamy as this homemade version.

Step 2: Parboil the Cauliflower

Simultaneously, bring a pot of salted water to a boil and briefly cook the cauliflower. You want to tenderize it a bit, but it should still retain a nice bite, as it will finish cooking later in the oven.

Step 3: Make the Sauce

Heat oil in a pot and add flour. Cook, whisking almost constantly, until the mixture is pale blond and bubbly. Then whisk in the milk, bring to a simmer, and cook until the sauce is thick enough to coat the back of a wooden spoon. Whisk almost constantly so the sauce is smooth and not burnt on the bottom.

Lastly, whisk in miso, nutritional yeast, garlic, a bit of nutmeg, and lots of pepper.

Step 4: Make the Breadcrumb Topping

In a small bowl, combine the panko, parsley, nutritional yeast, salt, and oil. Rub with your fingers to distribute the oil evenly.

Step 5: Assemble the Gratin

Pour the sauce over the cauliflower in a baking dish and sprinkle the breadcrumbs on top.

Step 6: Bake the Gratin

Bake until the sauce is bubbly and the breadcrumbs are golden, about 25 minutes.

Make-Ahead Tips

This gratin is best eaten the same day as it’s made because the topping loses its crunch after refrigeration.

If you want to get a head start on prep, cook the sauce (through step 8) and refrigerate it for up to 3 days; parboil the cauliflower and refrigerate it for up to 1 day. Assemble and bake day-of.

Serving Suggestions

This side dish works well for Thanksgiving and other cold weather holidays, as well as any other festive meal. It pairs perfectly with vegan cassoulet, mushroom hand pies, and lentil loaf.

More Holiday Side Dishes

• Celeriac Purée
• Vegetarian Mushroom-Leek Stuffing
• Smoky Creamed Corn
• Celery Apple Salad

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe