• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » American Recipes

Cauliflower Gratin with Butternut Squash (Vegan & Gluten-Free)

Nov 3, 2017 -May contain affiliate links

116 shares
  • 56
Jump to Recipe·Print Recipe·Leave a Review
A scoop of cauliflower gratin and in the background a full baking dish.

Need a dairy and gluten-free side dish to serve on Thanksgiving? Check out this Butternut Squash and  Cauliflower Gratin. Creamy on the inside and crispy on the outside, with homemade bread crumbs!

Gluten free butternut squash and cauliflower gratin in a white baking dish, with a portion scooped out, over an orange fabric place mat with two spoons placed on the left side

Side dishes are often the heroes of the Thanksgiving table, especially for those of us who don't care for the turkey. If you're invited out somewhere, chances are, you'll have to rely on them to fill up!

If you're not familiar with the term "gratin" (or, "au gratin" to be more accurate), it simply applies to a French culinary technique in which the main ingredients of the dish (usually, potatoes, vegetables, or pasta) are topped with bread crumbs or cheese, and browned in the oven. The main ingredients are usually mixed with a creamy white bechamel sauce, traditionally made with flour browned in butter, milk, and cheese.

Gluten free butternut squash and cauliflower gratin on a small black plate, with two forks placed on the left side. In the backround there is a white baking dish with the butternut squash and cauliflower gratin with a serving spoon, over an orange fabric place mat

To make our butternut squash and cauliflower gratin dairy and gluten-free, we made the following substitutions:

  • We used coconut oil instead of butter
  • We used corn starch instead of flour (although you could use any gluten-free flour here)
  • We used a combination of canned coconut milk and non-dairy milk instead of cow's milk
  • We used vegan cheese instead of dairy cheese
  • And the best part, we made our own bread crumbs for the topping!
  • A baking dish with bechamel sauce spread at the bottom of the dish
  • Chopped Butternut squash and cauliflower on a baking dish on top bechamel sauce
  • Bechamel sauce spread on top on chopped butternut squash and cauliflower pieces

To prepare the bread crumbs, we lightly toasted a few slices of Canyon Bakehouse Heritage Style bread. A non-GMO, whole grain, and "clean" gluten-free bread, that is baked in big loaves, for large, one of a kind, slices.

We broke the toasted slices into pieces and processed them in the food processor until they turned into crumbs. We then added nutritional yeast (to as some cheesy flavor), salt, and pepper. After being baked on top of the butternut squash and cauliflower gratin, the bread crumbs turn golden brown and crispy.

If you're going to prepare this dish, we recommend toasting a few extra slices of bread and making extra bread crumbs to use in other recipes. Store them in the freezer and they'll be ready to use in no time!

Gluten free butternut squash and cauliflower gratin in a white baking dish, with two forks and two slices of bread placed on the left side. In the background there is a package of Canyon Bakehouse bread and a small white bowl with bread crumbs
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash & Cauliflower Gratin


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vicky & Ruth
  • Total Time: 1 hour 25 minutes
  • Yield: 8
Print Recipe
Pin Recipe

Description

Need a dairy and gluten free side dish to serve on Thanksgiving? Check out this Butternut Squash & Cauliflower Gratin. Creamy on the inside and crispy on the outside!


Ingredients

  1. 4 slices Canyon Bakehouse Heritage Style Honey White bread or any other sandwich bread of your choice
  2. 1 ½ lbs cauliflower, cut into florets
  3. ½ butternut squash, diced medium (about 3 cups diced)
  4. 2 tablespoon coconut oil, melted
  5. 2 teaspoon dry thyme
  6. 1 teaspoon salt
  7. For the Bechamel Sauce:
  8. 2 tablespoon coconut oil
  9. 3 tablespoon corn starch
  10. 1 ¼ cup canned coconut milk
  11. ½ cup unsweetened plain non-dairy milk or regular milk if you want to make it dairy
  12. ½ teaspoon salt
  13. ¼ teaspoon black pepper
  14. ½ cup vegan cheese or regular cheese
  15. Topping:
  16. 1 cup bread crumbs
  17. 2 tablespoon nutritional yeast or parmesan cheese if using dairy
  18. ¼ teaspoon salt
  19. 1 ½ tablespoon coconut oil, melted


Instructions

Preheat the oven to 375F. Line a large baking sheet with parchment paper

While you prepare the vegetables, place the bread slices in the oven for 10 minutes, flipping them over half way through, until they start to toast slightly (keep an eye on them so they don't burn). Remove them from the oven and set them aside to cool

Combine the cauliflower florets and the diced squash in a large bowl. Add the 2 tablespoons of melted coconut oil, dry thyme and salt and toss well, using your hands, until well coated. Transfer to the lined baking sheet and bake for 30 to 35 minutes, until fork tender, but not mushy

In the meantime, prepare the bechamel sauce. Melt the coconut oil in a small sauce pan over medium heat. Add the corn starch and cook for about a minute, stirring constantly. Slowly pour the canned coconut milk and non dairy milk, whisking constantly until well incorporated. Add the salt and pepper and cook for another minute until it thickens

Turn off the heat, add the cheese and whisk until its completely melted. Set aside

Break the bread into pieces and place it the food processor. Process until it turns into bread crumbs.

To prepare the topping,  place 1 cup of the bread crumbs (you can store rest in the freezer for future use) in a medium bowl. Add the nutritional yeast and salt and mix well

Coat a 9x6 inch baking dish with cooking spray. Spread about half of the bechamel sauce at the bottom. Place the roasted cauliflower and squash on top, and pour the rest of the sauce on top. Sprinkle the bread crumb topping evenly and drizzle the melted coconut oil over it. Bake at 375F for  20 to 25 minutes, until the top starts to brown. Serve warm

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes

Nutrition

  • Serving Size: 1 cup, loosely packed
  • Calories: 289
  • Sugar: 4.8
  • Fat: 20
  • Saturated Fat: 16
  • Unsaturated Fat: 1.4
  • Trans Fat: 0
  • Carbohydrates: 24.6
  • Fiber: 4.2
  • Protein: 4.4
  • Cholesterol: 3.8

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

This is a sponsored post. All opinions are ours.

Did you like this butternut squash and cauliflower gratin recipe? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via Instagram, Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you

More American Recipes

  • overhead image of a bowl of mushroom soup
    Creamy Mushroom Soup Recipe (With Vegan Option)
  • A bowl of nut free coconut granola with strawberries and blueberries
    Homemade Nut-Free Granola Recipe - Vegan and Gluten-Free
  • overhead image of a plate of roasted deep orange honeynut squash slices. The squash is topped with poomegranate seeds and micro herbs.
    Roasted Honeynut Squash Slices with Maple Syrup and Brown Sugar
  • overhead image of 4 honeynut squash halves that have been roasted and habe some caramelization on the edges. The squash is topped with seeds and herbs.
    Roasted Honeynut Squash Recipe

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

Seasonal

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+