Description
A creamy and cheesy Cauliflower Gratin that's a comforting side dish perfect for any meal. With tender cauliflower florets baked in a rich sauce made from almond milk, Gruyere, and Parmesan cheese, and topped with crispy breadcrumbs, this gratin is both hearty and delicious.
Ingredients
Units
Scale
Vegetables
- 1 large head of cauliflower, cut into medium florets (about 8 cups)
- 1/4 cup yellow onion, chopped
- 2 garlic cloves, minced
- Fresh parsley, for serving
Dairy & Oils
- 2 Tablespoons butter, or olive oil
- 1 cup unsweetened almond milk
- 1 cup shredded Gruyere cheese, divided
- 1/2 cup shredded Parmesan cheese, divided
Pantry
- 2 Tablespoons all-purpose flour, or gluten-free all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- Pinch of nutmeg, optional
- 1/2 cup panko breadcrumbs or almond meal
Instructions
- Preheat oven: Preheat your oven to 375°F and grease an 8×11 or 9×13 casserole dish to prevent sticking.
- Cook cauliflower: Chop the cauliflower into medium florets and place them in a large pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until tender but still firm. Drain well and pat dry.
- Sauté aromatics: In a large saucepan, heat butter over medium heat. Add chopped onion and minced garlic, then sauté for 3-4 minutes until softened and fragrant.
- Make sauce base: Stir in flour, salt, pepper, and a pinch of nutmeg if using. Slowly whisk in the almond milk, bringing the mixture to a boil while whisking constantly until the sauce thickens and is smooth.
- Add cheese: Remove the saucepan from heat and stir in ¾ cup of shredded Gruyere and ¼ cup of Parmesan until completely melted and smooth.
- Assemble gratin: Place the cooked cauliflower in the prepared baking dish. Pour the cheesy sauce evenly over the cauliflower.
- Add topping: Sprinkle the remaining ¼ cup Gruyere cheese, ¼ cup Parmesan cheese, and the panko breadcrumbs or almond meal evenly over the top.
- Bake the gratin: Bake for 30 minutes until the gratin is bubbly and the top is starting to brown. For extra golden topping, broil for an additional 2-3 minutes while watching carefully.
- Serve: Let the gratin cool for a few minutes before serving warm, garnished with fresh parsley.
Notes
- For a gluten-free version, use gluten-free flour and almond meal instead of panko breadcrumbs.
- Substitute butter with olive oil to keep the dish dairy-free but still rich.
- When broiling, keep a close eye to prevent burning the topping.
- Use unsweetened almond milk or any other unsweetened plant-based milk to maintain the savory flavor.
- For extra creaminess, add a splash of cream or use heavier cheese, but adjust calories accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
