Cheesy Cauliflower Gratin Recipe

Cauliflower: The star of the dish, providing a tender and mild base.

Unsweetened almond milk: A dairy-free milk alternative that helps create a creamy sauce.

Nutritional yeast: Adds a cheesy, umami flavor without any dairy.

Olive oil: Used to create the roux for the sauce.

All-purpose flour: Helps thicken the sauce.

Garlic powder: Adds a subtle garlic flavor.

Onion powder: Enhances the savory taste of the sauce.

Breadcrumbs: Provides a crispy topping.

Fresh parsley: Optional garnish for a pop of color and freshness.

When making the sauce for this cheesy cauliflower gratin, ensure you whisk the flour and olive oil mixture continuously to avoid any lumps. Gradually adding the almond milk while whisking will help create a smooth and creamy base. If the sauce appears too thick, you can add a little more almond milk to reach your desired consistency.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for almond milk in vegan recipes.

• Nutritional yeast - Substitute with vegan parmesan: Vegan parmesan can provide a similar cheesy flavor and texture, enhancing the gratin's taste.

• Olive oil - Substitute with coconut oil: Coconut oil can be used as a cooking fat and has a mild flavor that won't overpower the dish.

• All-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the dish suitable for those with gluten sensitivities while maintaining a similar texture.

• Breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy topping and are often gluten-free, adding texture to the gratin.

• Chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro can add a fresh, vibrant flavor and color to the dish, similar to parsley.

• Allow the cheesy cauliflower gratin to cool completely at room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled cauliflower gratin to an airtight container. If you plan to store it in the baking dish, cover it tightly with plastic wrap or aluminum foil.

• Store the container in the refrigerator. The gratin will keep well for up to 3-4 days.

• For freezing, place the cooled gratin in a freezer-safe container or wrap it tightly with aluminum foil and then plastic wrap to prevent freezer burn.

• Label the container with the date to keep track of its freshness. The gratin can be frozen for up to 2 months.

• When ready to reheat, thaw the gratin in the refrigerator overnight if frozen.

• Preheat your oven to 350°F (175°C). Transfer the gratin to an oven-safe dish if it’s not already in one.

• Cover the dish with aluminum foil to prevent the top from burning and bake for about 20-25 minutes, or until heated through.

• For a crispy top, remove the foil during the last 5 minutes of reheating. Optionally, you can sprinkle a bit more breadcrumbs before the final bake.

• Garnish with fresh parsley if desired, and serve hot.

• Preheat your oven to 350°F (175°C). Place the leftover gratin in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 15-20 minutes until heated through.
• For a quicker method, use the microwave. Place a portion of the cheesy cauliflower gratin in a microwave-safe dish, cover with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• If you prefer a crispy top, use the broiler. Preheat your broiler on high. Place the leftover gratin in an oven-safe dish, and broil for 3-5 minutes, keeping a close eye to avoid burning. This will give you a nice golden-brown crust.
• For stovetop reheating, place the gratin in a non-stick skillet over medium-low heat. Cover and cook for about 10 minutes, stirring occasionally to prevent sticking and ensure even heating.

• Oven: Used to bake the cauliflower gratin to achieve a golden brown top.

• Steamer basket: Utilized to steam the cauliflower florets until they are tender.

• Saucepan: Necessary for heating the olive oil and creating the sauce with flour, almond milk, and seasonings.

• Whisk: Essential for ensuring the sauce is smooth and well-mixed.

• Baking dish: Holds the steamed cauliflower and sauce for baking.

• Measuring cups: Used to measure out the almond milk, nutritional yeast, and breadcrumbs accurately.

• Measuring spoons: Needed for precise measurement of olive oil, flour, garlic powder, and onion powder.

• Knife: Required to cut the cauliflower into florets.

• Cutting board: Provides a safe surface to cut the cauliflower.

• Mixing spoon: Helps in stirring the sauce and combining ingredients.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

• Serving spoon: Used to serve the finished cauliflower gratin.

• Chopping knife: Used for chopping fresh parsley if you choose to garnish.

Pre-steam cauliflower: Steam the cauliflower florets in advance and store them in the fridge to save time on cooking day.

Use a blender: Blend the sauce ingredients in a blender for a smoother and faster preparation.

Pre-make sauce: Prepare the cheese sauce ahead of time and refrigerate it. Reheat gently before using.

Buy pre-cut cauliflower: Purchase pre-cut cauliflower florets to skip the chopping step.

Use a food processor: Quickly chop the parsley and other herbs using a food processor.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.