Cauliflower Gratin Recipe

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

Unsweetened almond milk: A dairy-free alternative that adds creaminess without sweetness.

Nutritional yeast: Adds a cheesy, nutty flavor to the sauce.

Olive oil: Used to create the roux and add richness.

All-purpose flour: Helps thicken the sauce to a creamy consistency.

Garlic powder: Adds a subtle garlic flavor to the sauce.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Balances and enhances the flavors in the dish.

Pepper: Adds a touch of heat and depth to the flavor profile.

When making the roux for the sauce, ensure you cook the flour and olive oil mixture for the full 2 minutes. This step is crucial to eliminate the raw flour taste and to develop a deeper, more complex flavor in your gratin.

• Cauliflower - Substitute with broccoli: Broccoli has a similar texture and can be roasted or steamed in the same way as cauliflower.

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

• Nutritional yeast - Substitute with vegan parmesan: Vegan parmesan provides a similar cheesy flavor and can be used in the same quantity.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• All-purpose flour - Substitute with chickpea flour: Chickpea flour is a gluten-free alternative that can thicken sauces similarly to all-purpose flour.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust flavor and can be used in slightly smaller quantities.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor, enhancing the dish similarly to onion powder.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same amount as regular salt.

• Pepper - Substitute with white pepper: White pepper has a milder taste and can be used to maintain the dish's flavor profile without altering its appearance.

• Allow the cauliflower gratin to cool to room temperature before storing. This prevents condensation from forming, which can make the dish soggy.
• Transfer the cauliflower gratin to an airtight container. If you don't have one large enough, you can use multiple smaller containers.
• Store the container in the refrigerator. The cauliflower gratin will keep well for up to 3-4 days.
• For longer storage, consider freezing. Place the cauliflower gratin in a freezer-safe container or wrap it tightly in aluminum foil and then place it in a freezer bag.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, if frozen, allow the cauliflower gratin to thaw in the refrigerator overnight.
• Reheat the cauliflower gratin in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, it may take a bit longer.
• For a quicker option, you can also reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on high for 2-3 minutes, checking and stirring halfway through.
• To maintain the crispy top, you can place the reheated cauliflower gratin under the broiler for a few minutes until the top is bubbly and golden again.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cauliflower gratin in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until it's warmed through and the top is slightly crispy.

• Microwave Method: Transfer a portion of the cauliflower gratin to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• Stovetop Method: Place the cauliflower gratin in a non-stick skillet over medium-low heat. Add a splash of unsweetened almond milk or vegetable broth to keep it from drying out. Cover and heat for about 5-7 minutes, stirring occasionally until it's heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cauliflower gratin in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating and a crispy top.

• Oven: Used to bake the cauliflower gratin at a consistent temperature of 375°F (190°C).

• Steamer basket: Essential for steaming the cauliflower florets until they are tender.

• Saucepan: Needed to heat the olive oil and create the roux for the sauce.

• Whisk: Important for whisking the flour into the olive oil to form a roux and for incorporating the almond milk smoothly.

• Baking dish: Used to hold the steamed cauliflower and sauce while baking.

• Measuring cups: Necessary for accurately measuring the almond milk and nutritional yeast.

• Measuring spoons: Used to measure the olive oil, flour, garlic powder, onion powder, salt, and pepper.

• Knife: Required to cut the cauliflower head into florets.

• Cutting board: Provides a stable surface for cutting the cauliflower.

• Mixing spoon: Useful for stirring the sauce ingredients together.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Pre-steam cauliflower: Steam the cauliflower florets in advance and store them in the fridge. This way, you can skip the steaming step when you’re ready to cook.

Use pre-made roux: Prepare a batch of roux and keep it in the fridge. Just reheat and add almond milk when needed.

Batch cook sauce: Make a larger quantity of the sauce and freeze portions. Thaw and use as needed.

Chop ahead: Cut the cauliflower into florets the night before and store them in an airtight container.

Preheat oven early: Turn on the oven while you’re preparing the other ingredients to save time.