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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.
Made this on the stovetop, skipped the crumb topping. I loved it and will definitely make it again and again. Thanks Richa!
This looks great! If I use frozen cauliflower and frozen spinach, should I make any adjustments? Maybe I should add less water? Thanks!
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!
Thank you!!
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.
What a great idea! I’m so glad you enjoyed this! 🙂
So easy and so delicious!
Yay!! 🙂
Richa this was part of our Father’s Day dinner. It was delicious. Will make again and again! Thank you.
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.
Awesome
We loved this! Added chickpeas to make it a one pot meal and it was delicious and filling. Will definitely make again.
awesome!
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!
awesome! yes change up the spices to preference! or use just herbs
Would subbing cashews for coconut cream work the same way for a nut-free version? My partner is nut-free.
yes. you might need more coconut cream depending on how creamy you like it.
Would subbing cashews for coconut cream work the same way for a fat-free version? My partner is nut-free.
yes coconut cream, silken tofu and pepitas will all work