Vegan Cauliflower Gratin #vegan #cauliflower #vegetarian #entree #Cheese #kosher #gluten free

Vegan Cauliflower Gratin

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 1x


  • 1 medium size cauliflower head
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • For the vegan bechamel sauce
  • 3 tbsp extra virgin olive oil
  • 3 tbsp flour
  • 2 cups plain unsweetened cashew milk (or any other non dairy milk)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/ vegetable bouillon
  • 3/4 cup GO Veggie! Dairy Free Mexican Shreds (you can also use Mozzarella)


  1. Preheat oven to 375F. Coat a large baking dish with cooking spray
  2. Cut the cauliflower into small pieces. Add 1 tablespoon of olive oil and 1/4 teaspoon of salt and toss well. Transfer to prepared baking dish and bake at 375F for 20 minutes
  3. In the meantime, prepare the “bechamel” sauce. In a large non stick sauce pan, heat 3 tablespoons of olive oil. Add flour and cook over medium heat stirring constantly, until it starts to brown lightly, 2-3 minutes
  4. Slowly pour cashew milk, whisking constantly, until the flour is completely blended in. Season with salt, pepper and vegetable bouillon. Cook over medium low heat for 3-4 minutes, until it starts to thicken, whisking constantly. Add Mexican Shreds and continue whisking and cooking until melted
  5. Pour sauce over cooked cauliflower sprinkle, with extra shreds (optional) and return to the oven for an additional 20 minutes