Cauliflower Gratin

A fluffy gratin featuring cauliflower, somewhat reminiscent of quiche but lighter and egg-free. Vegan cauliflower gratin
Yield 4-6 servings
Time 45 minutes
  • large saucepan or wok, with lid
  • wooden spoon
  • large frying pan
  • whisk
  • deep pie plate or medium baking dish
  • large spoon
  • ½ c olive oil, divided
  • 1 clove garlic, minced
  • 3-4 cups cauliflower, diced or broken into florets
  • ¼ c water
  • 4 oz smoked tofu, diced
  • 2 T flour
  • 2 c nut milk
  • 1 t dried herbs
  • ½ t nutmeg
  • salt
  • pepper
  • ½ c fresh bread crumbs
Directions Heat ¼ c olive oil in the saucepan over medium heat, add garlic, and stir for about 30 seconds. Add cauliflower and water, stir well, and cover. Cook for 10-15 minutes, stirring occasionally, until the cauliflower is starting to color and the liquid is pretty much gone.

Meanwhile, heat 2 T oil in the frying pan, add tofu, and fry until golden brown. Transfer to another dish.

Heat remaining 2 T oil in the same pan. Whisk in flour and cook for about a minute, until dry and slightly brown, then slowly add milk, whisking constantly. Cook until thickened, then stir in herbs and spices.

Preheat oven to 400.

Cover the bottom of the pie plate with sauce and layer the cauliflower on top, then sprinkle with tofu and top with the rest of the milk. Jiggle the plate slightly to help the milk settle around the cauliflower.

Sprinkle with bread crumbs, drizzle with a bit more olive oil, and bake for 20 minutes, until golden brown.



My inspiration for this cauliflower gratin came from two recipes which I combined and veganized:

  • "Braised and glazed cauliflower," from Mark Bittman’s How to Cook Everything Vegetarian
    Buy it: |
  • "Cauliflower-bacon gratin," from Dorie Greenspan’s cookbook Around My French Table
    Buy it: |
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Cauliflower gratin