cauliflower au gratin

Perfectly tender cauliflower tossed in a salty, rich, cheesy sauce that’s 100% plant-based. Wholesome enough for everyday and fancy enough for a holiday feast. Just 10 ingredients required!

Creamy Vegan Cauliflower Gratin (GF)

cauliflower,

olive oil

onion ((~1/2 small onion))

garlic,

cornstarch

light coconut milk

nutmeg

yeast ((optional))

tsp sea salt ((plus more to taste))

tsp black pepper

vegan parmesan cheese

thyme leaves

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.

https://www.youtube.com/watch?v=CgbXxXcM64o

Perfectly tender cauliflower tossed in a salty, rich, cheesy sauce that’s 100% plant-based. Wholesome enough for everyday and fancy enough for a holiday feast. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/creamy-vegan-cauliflower-gratin-gf/
 
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Creamy Vegan Cauliflower Gratin (GF) | Minimalist Baker Recipes

This easy, healthy and keto friendly Low Carb Baked Cauliflower Casserole is a gluten free, delicious side dish that even the pickiest of eaters will love! 

Low Carb Baked Cauliflower Casserole

Cauliflower,

Tbsp Butter

Tbsp + 1 tsp Almond flour

Tbsp + 1 tsp Coconut flour

Cups 2% Milk ((or Almond))

Salt

tsp Onion powder

Garlic powder

Pepper

Cup Packed Cheddar cheese,

Turn your oven to 375 degrees and bring a large pot of salted water a boil.&nbsp; Add the cauliflower (once boiling) and cook until it just begins to become tender, about 5-7 minutes.&nbsp; Drain well and then spread out onto some paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.

While the cauliflower cooks, melt the butter in a medium pan over medium/high heat.&nbsp; Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.

Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.

Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.

Spread 1/3 of the sauce on the bottom of an 8x8 inch pan.&nbsp; Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top.&nbsp; Sprinkle with the remaining cheese.

Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.

Let stand for 5 minutes and DEVOUR!

https://content.jwplatform.com/videos/E2Y6Dw65.mp4

This easy, healthy and keto friendly Low Carb Baked Cauliflower Au Gratin is a gluten free, delicious side dish that even the pickiest of eaters will love!

Low Carb Baked Cauliflower Au Gratin

This Oven Roasted Cauliflower Au Gratin recipe is a take on the classic potato side dish - perfect to serve on Thanksgiving or with a chicken or steak dinner

Roasted Cauliflower Au Gratin

cauliflower

garlic powder

salt

black pepper

unsalted butter

all-purpose flour

milk (room temperature)

Gruyere (divided)

panko bread crumbs

Preheat the oven to 425°F.

Place the cauliflower florets on a baking sheet. Drizzle with olive oil, then season with garlic powder, salt and pepper. Toss to coat, then roast in the oven for 20 minutes, turning at the halfway point.

Meanwhile, melt the butter in a small saucepan over low heat. Add the flour, stirring constantly with a whisk or wooden spoon until well blended. Slowly whisk in the warm milk and stir until the mixture thickens, about 3-5 minutes.

Remove from heat, season with nutmeg and mix in half the cheese.

Transfer the roasted cauliflower from a baking pan to an 8x11 casserole dish. Pour the sauce evenly on top. Then sprinkle with the remaining gruyere and panko breadcrumbs.

Low the oven temperature to 375°F and bake until the top is browned and bubbly, about 20-25 minutes.

https://content.jwplatform.com/videos/dOwxpzQW.mp4

This Oven Roasted Cauliflower Gratin recipe is a take on the classic potato side dish - perfect to serve on Thanksgiving or with a chicken or steak dinner!

Cauliflower Gratin Wide

Cauliflower au Gratin recipe is rich and creamy with a delicious cheese sauce. It is a healthy alternative to potatoes au gratin. Learn how to make this easy side dish.

Cauliflower Au Gratin

cauliflower florets (about 2-3 lbs)

butter

milk

cheddar cheese shredded & divided

cheese

Preheat oven to 400°F.

Rinse cauliflower and cut into bite-sized florets. Toss with olive oil.

Place on a baking sheet and roast 15-20 minutes or until fork tender.

While cauliflower is roasting, melt butter in a saucepan. Once melted, whisk in flour until smooth and let cook for 1 minute. Add the milk a little at a time while whisking until smooth.

Cook over medium heat until thick and bubbly. Stir in salt and black pepper. Add in 1 cup guyere cheese and half the cheddar cheese. Whisk until smooth.

Toss cheese mixture with roasted cauliflower and place in a 2 qt casserole dish. Top with remaining cheese and bake 20-25 minutes or until heated through.

Then Broil 1-2 minutes or until browned.

Hi Carrie,
Thank you for all your awesome recipes, tips and and great ideas. I've followed your blog and we love your recipes. I Pin so many and also print them but wondered if it would be possible to add your Tips and Variations to the recipe cards also? One either has to hand write them on or go back and copy and print them after. It would be so helpful. Thanks for your consideration.

Friend 
Another hit awesome cauliflower augratin cheeses blended 
Perfect cauliflower Al denta wonderful recipe 
                                 Thanks again

This amazing Cauliflower au Gratin combines cauliflower, cream, Gruyere, Pecorino, and thyme that&#39;s topped with breadcrumbs and baked until golden. A must for Thanksgiving!

Cauliflower au Gratin

butter (melted)

onion

garlic (minced)

heavy cream

gruyere cheese (divided)

Pecorino Romano (divided)

thyme (leaves only)

panko breadcrumbs

salt and pepper (to taste)

Preheat oven to 350f and set one rack on the middle level and one towards the top.

Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.

Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes).  Add the garlic and cook until fragrant (about 1-2 minutes).

Add the flour and cook until no white spots appear (1-2 minutes).  Add the cream and bring to a low simmer.  Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.

Add the cauliflower, thyme, and nutmeg to the pot and stir to combine.  Give the sauce a taste and season with salt and pepper if required.  A good amount of pepper is recommended.

Grease a 9x13 baking dish and pour the cauliflower into the dish.  Top with the remaining Gruyere cheese and breadcrumbs.  Bake for 25-30 minutes or until golden brown.  If needed, the top can be broiled for the last 1-2 minutes but watch carefully.

Let the cauliflower au gratin sit for 10 minutes before serving.  Enjoy!

Excellent but very rich. A nice change up from potatoes Au gratin.

Hi Jim and Tara  ~
Love this delicious recipe  ...  and the recipes I've seen on your post 
which I recently discovered.  You have exceptional taste in ingredients and preparation.   I'm 83 yrs. old and "still cookin" ~ and learning!  My 14 yr. old grandson loves to cook with his Nana and is of great help to me. Warmest regards to you and your family ~    Ellen

I love all the recipes you posted it reminds me of my childhood.  I love collecting cookbooks and I can ‘t wait for you to get one together .

I love all your recipes. So good, so easy. This cauliflower is especially good. I had to cut down the recipe for 2, as I am single widow.  Used precuts veggies for small amount. Used white cheddar cheese. I want to make this for the family on Thanksgiving.

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