This modern vegan cauliflower gratin uses cauliflower two ways, blended into a cheesy sauce and as tender florets. This is an elegant side dish perfect for holidays and special occasions. It feels and tastes so rich but is actually quite light! Gluten-free option.Inspired by America's Test Kitchen's Modern Cauliflower Gratin.
Toast the breadcrumbs: In a saute pan melt the butter over medium-low heat. Add the panko and thyme. Stirring often, cook for about 2 minutes. Transfer to a bowl to cool.
Prep one head of cauliflower: Cut one of the heads of cauliflower into equal-size florets. You can also use most of the stem, cutting it into smaller pieces since it takes longer to cook than florets. Add about two inches of water to a large pot. Add the cauliflower and sprinkle with salt. Bring to a boil and cook for about 5 minutes or until tender. Drain the cauliflower, and transfer it to a blender.
Blend the sauce: to the blender add the water, cashews, miso, corn starch, tapioca, nutritional yeast, nutmeg, cayenne, lemon juice and salt. Blend until smooth, and set aside.
Preheat oven to 375 degrees F. Locate a 2.5 quart gratin dish or 3 quart casserole dish.
Prepare the second head of cauliflower: cut into equal-sized florets, and discard the stem. Cook the cauliflower the same way you cooked first head. Drain well.
Assemble: Transfer the cooked florets to the casserole dish. Pour the sauce on top and use a spoon to gently stir the cauliflower and distribute the sauce. Evenly sprinkle the panko mixture on top, and add a pinch of salt and pepper.
Bake: Bake until hot and bubbling and the panko is golden brown, about 40 minutes for a gratin dish (deeper) or 30 minutes for a casserole dish (more shallow). Let stand 10 minutes before serving.
Notes
Substitutions
tapioca - sub arrowroot or additional corn starch if you don't have tapioca.
cashews - I haven't tested the recipe with a different nut or seed, but I suspect raw sunflower seeds will be a great nut-free option. I often use them in creamy salad dressings and vegan cheeses as an alternative to cashews.
chickpea miso - lately I've had a difficult time finding chickpea miso in stores, which is a shame because it's amazing! If you can't find chickpea, white miso is the best option.
vegan butter - feel free to use olive oil instead.
Store leftover gratin in the refrigerator for up to 4 days. Can also be frozen for up to 1 month.