I swapped riced cauliflower for chunky florets to create a creamy, Ina Garten-inspired Cauliflower Gratin that offers a plant-based vegetarian take on mac n’ cheese.
I didn’t expect this creamy Cauliflower Gratin to outshine mac n cheese, but it did. Inspired by Ina Garten Recipes, I used chunky cauliflower florets and a splash of unsweetened oat milk to build a sauce that somehow tastes indulgent without feeling heavy.
It’s plant based, a little nostalgic, and packs satisfying bulk so you actually feel like you ate something. I promise it’s not fussy, yet it looks like you tried really hard, so guests will be impressed.
Give it as a side and see who sneaks the biggest scoop before dinner even starts. I might have licked the spoon.
Ingredients
- Cauliflower: High in fiber and vitamin C, mild and soaks up flavors well.
- Oat milk: Creamy, slightly sweet, adds body and keeps it plant friendly.
- Nutritional yeast: Cheesy, savory boost, provides B vitamins and a nutty edge.
- Vegan cheddar: Melty, salty, gives gooey texture and comfort food vibes.
- Cashews: Make sauce silky when blended, adds protein and healthy fats.
- Panko breadcrumbs: Crispy topping contrast, adds crunch and a toasty note.
- Olive oil: Brings richness and a fruity note, helps brown crumbs and veggies.
- Onion: Adds savory sweetness when caramelized, builds deep flavor in the gratin.
Ingredient Quantities
- 2 medium heads cauliflower, broken into chunky florets (about 8 cups)
- 2 tablespoons olive oil
- 2 tablespoons vegan butter (or regular butter if not plant based)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons all purpose flour
- 2 cups unsweetened oat milk or other unsweetened plant milk
- 1/2 cup vegetable broth
- 1 tablespoon Dijon mustard
- 1/4 cup nutritional yeast
- 1 to 1 1/2 cups grated vegan cheddar or other melty vegan cheese
- 1/2 cup raw cashews (soaked if you like extra creaminess)
- 1/2 cup panko breadcrumbs (use gluten free if needed)
- 2 tablespoons extra virgin olive oil (for crumbs and finishing)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon lemon juice (optional, brightens the sauce)
How to Make this
1. Preheat oven to 375 F and butter or oil a 9 by 13 inch baking dish. Bring a large pot of salted water to a boil, add the cauliflower florets and cook 4 to 5 minutes until just tender, drain well and let steam dry a minute, then toss with the 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and spread in the prepared dish.
2. If using raw cashews, soak them in hot water for 15 minutes for extra creaminess, then drain. Blend the cashews with about 1/3 cup of the oat milk until very smooth and set aside.
3. In a medium saucepan over medium heat melt the 2 tablespoons vegan butter, add the chopped onion and cook until soft and translucent, about 5 minutes, stir in the minced garlic and cook 30 seconds more.
4. Sprinkle in the 3 tablespoons flour, stir and cook 1 to 2 minutes to make a roux, then slowly whisk in the remaining oat milk and the 1/2 cup vegetable broth until smooth and starting to thicken.
5. Stir in the blended cashew cream, 1 tablespoon Dijon mustard, 1/4 cup nutritional yeast, 1/8 teaspoon ground nutmeg, and a squeeze of the optional 1 tablespoon lemon juice, then taste and adjust salt and pepper.
6. Add 1 to 1 1/2 cups grated vegan cheddar to the sauce and stir until it melts into a silky, cheesy sauce. If it gets too thick thin with a splash more oat milk.
7. Pour the cheese sauce evenly over the cauliflower in the baking dish, smoothing the top so sauce gets into the gaps.
8. In a small bowl mix the 1/2 cup panko breadcrumbs with the 2 tablespoons extra virgin olive oil, a pinch of salt and the chopped parsley if using; sprinkle the crumbs over the gratin and scatter a little extra grated vegan cheddar on top if you saved some.
9. Bake for 20 to 30 minutes until the sauce is bubbling and the top is golden brown; if you want a darker crust, broil for 1 to 3 minutes but watch it closely so it does not burn.
10. Let rest 5 to 10 minutes, drizzle a little more of the extra virgin olive oil if you like, garnish with more chopped parsley and serve warm.
Equipment Needed
1. 9 by 13 inch baking dish (buttered or oiled)
2. Large pot for boiling the cauliflower
3. Colander or fine mesh sieve to drain and let the cauliflower steam dry
4. High speed blender or food processor for the cashew cream
5. Medium saucepan to make the sauce
6. Whisk plus a wooden spoon or heatproof spatula for stirring
7. Measuring cups and spoons (for milk, broth, flour, etc)
8. Box grater or coarse grater for the vegan cheddar
9. Small mixing bowl and spoon for the panko topping
10. Oven mitts and a baking sheet to catch drips if you broil the top
FAQ
Comfort Food: Creamy Cauliflower Gratin Recipe Substitutions and Variations
- Cauliflower: swap for broccoli florets or a cauliflower + broccoli mix (same volume, about 8 cups). You can also use 1.5 lbs Yukon Gold potatoes sliced thin for a heartier, creamier bake, they might need a bit more time to get tender.
- Unsweetened oat milk: use unsweetened soy or cashew milk 1:1, or regular dairy milk if you arent keeping it vegan. Canned light coconut milk works too but it will give a mild coconut flavor, so thin it with a little water if you want less richness.
- Raw cashews: replace with silken tofu (about 12 oz) for silky creaminess, or soaked blanched almonds (equal volume). For a quick shortcut use 1/2 cup vegan cream cheese, it’ll be a bit tangier but still rich.
- Panko breadcrumbs: use crushed crackers or cornflakes 1:1 for a crunchy top, or chopped toasted almonds or gluten free breadcrumbs if needed. Toss them with the olive oil like the panko so they brown up nicely.
Pro Tips
– Pat the cauliflower way more dry than feels necessary, then let it sit a minute so the steam stops — or it’ll water down the sauce and make the gratin soggy. A few good paper towels or a clean dish towel really help, don’t skip it.
– Make the cashew cream ahead if you can. Soak the cashews longer (an hour or overnight if you got time) or simmer them for 10 minutes if you’re in a hurry, then blend with hot plant milk and a teaspoon of neutral oil for extra silkiness. If it still seems grainy, blitz the finished sauce briefly with an immersion blender.
– Use a mix of vegan cheeses and shred from blocks, not pre-shredded bags. One really melty cheese plus a smaller amount of sharper flavored cheese gives better texture and flavor, and fresh-grated melts way smoother than the anti-caking stuff.
– Toast the panko in a skillet with the olive oil (and a pinch of salt) until golden, then sprinkle it on right before baking or broiling for max crunch. And when broiling, stand right there, it goes from perfect to burnt in seconds so keep the oven door open and watch it.
Comfort Food: Creamy Cauliflower Gratin Recipe
I swapped riced cauliflower for chunky florets to create a creamy, Ina Garten-inspired Cauliflower Gratin that offers a plant-based vegetarian take on mac n' cheese.
6
servings
422
kcal
Equipment: 1. 9 by 13 inch baking dish (buttered or oiled)
2. Large pot for boiling the cauliflower
3. Colander or fine mesh sieve to drain and let the cauliflower steam dry
4. High speed blender or food processor for the cashew cream
5. Medium saucepan to make the sauce
6. Whisk plus a wooden spoon or heatproof spatula for stirring
7. Measuring cups and spoons (for milk, broth, flour, etc)
8. Box grater or coarse grater for the vegan cheddar
9. Small mixing bowl and spoon for the panko topping
10. Oven mitts and a baking sheet to catch drips if you broil the top
Ingredients
2 medium heads cauliflower, broken into chunky florets (about 8 cups)
2 tablespoons olive oil
2 tablespoons vegan butter (or regular butter if not plant based)
1 medium yellow onion, chopped
2 garlic cloves, minced
3 tablespoons all purpose flour
2 cups unsweetened oat milk or other unsweetened plant milk
1/2 cup vegetable broth
1 tablespoon Dijon mustard
1/4 cup nutritional yeast
1 to 1 1/2 cups grated vegan cheddar or other melty vegan cheese
1/2 cup raw cashews (soaked if you like extra creaminess)
1/2 cup panko breadcrumbs (use gluten free if needed)
2 tablespoons extra virgin olive oil (for crumbs and finishing)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley (optional)
1 tablespoon lemon juice (optional, brightens the sauce)
Directions
- Preheat oven to 375 F and butter or oil a 9 by 13 inch baking dish. Bring a large pot of salted water to a boil, add the cauliflower florets and cook 4 to 5 minutes until just tender, drain well and let steam dry a minute, then toss with the 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and spread in the prepared dish.
- If using raw cashews, soak them in hot water for 15 minutes for extra creaminess, then drain. Blend the cashews with about 1/3 cup of the oat milk until very smooth and set aside.
- In a medium saucepan over medium heat melt the 2 tablespoons vegan butter, add the chopped onion and cook until soft and translucent, about 5 minutes, stir in the minced garlic and cook 30 seconds more.
- Sprinkle in the 3 tablespoons flour, stir and cook 1 to 2 minutes to make a roux, then slowly whisk in the remaining oat milk and the 1/2 cup vegetable broth until smooth and starting to thicken.
- Stir in the blended cashew cream, 1 tablespoon Dijon mustard, 1/4 cup nutritional yeast, 1/8 teaspoon ground nutmeg, and a squeeze of the optional 1 tablespoon lemon juice, then taste and adjust salt and pepper.
- Add 1 to 1 1/2 cups grated vegan cheddar to the sauce and stir until it melts into a silky, cheesy sauce. If it gets too thick thin with a splash more oat milk.
- Pour the cheese sauce evenly over the cauliflower in the baking dish, smoothing the top so sauce gets into the gaps.
- In a small bowl mix the 1/2 cup panko breadcrumbs with the 2 tablespoons extra virgin olive oil, a pinch of salt and the chopped parsley if using; sprinkle the crumbs over the gratin and scatter a little extra grated vegan cheddar on top if you saved some.
- Bake for 20 to 30 minutes until the sauce is bubbling and the top is golden brown; if you want a darker crust, broil for 1 to 3 minutes but watch it closely so it does not burn.
- Let rest 5 to 10 minutes, drizzle a little more of the extra virgin olive oil if you like, garnish with more chopped parsley and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 270g
- Total number of serves: 6
- Calories: 422kcal
- Fat: 30g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 17g
- Cholesterol: 0mg
- Sodium: 580mg
- Potassium: 500mg
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 6g
- Protein: 15g
- Vitamin A: 200IU
- Vitamin C: 60mg
- Calcium: 150mg
- Iron: 1.5mg
