This creamy, cozy cauliflower gratin is the ultimate better-for-you comfort dish—rich, cheesy and irresistibly velvety without relying on heavy dairy. A homemade cashew cream brings luscious texture, while vegan mozzarella, parmesan, sautéed green onions and a hint of black pepper create layers of savory flavor. It’s simple to prep, wholesome enough for any weeknight and special enough to serve at a holiday table.
Cauliflower Gratin
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Ingredients
- 1 large head cauliflower
- 1 cup vegan mozzarella shreds
- 1/4 cup parmesan
- 2 Tbsp. butter room temperature
- 1/2 cup cashew milk
- 1 cup cashew cream
- 1/3 cup green onion chopped
- 2 Tbsp. almond flour
- Salt and pepper to taste
- Avocado oil
Cashew cream
- 2 cups raw cashews
- 1 cup water
Instructions
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In large pot, steam cauliflower and drain water. Add cheeses, cashew cream, almond flour, salt and pepper.
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In medium sized skillet, sauté green onion in avocado oil for 2 minutes. Add cashew cream, milk, almond flour, salt and pepper until well mixed. Pour mixtures into cauliflower pot.
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In lightly oiled glass or ceramic pan, scoop or pour cheezy cauliflower into pan and spread evenly.
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Bake for approximately 25-30 minutes, or until golden brown.
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Sprinkle extra parmesan cheese on top. Garnish with fresh rosemary or parsley.
Cashew cream
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In bowl filled with water, add cashews and cover.
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Soak in refrigerator overnight.
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Drain most of water and blend well into thick cream.
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Store leftovers in covered jar and refrigerate.
Notes
Nutrition
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