This creamy cauliflower gratin may just make you a cauliflower convert.
Cauliflower gratin hits a lot of marks for me: high fibre, high in vitamin C, high in antioxidants. This side dish also hits a lot of marks for the rest of my family: cheesy, creamy, and satisfying.
I opted here to steam the cauliflower rather than boil it to preserve maximum nutrients. You can use cow’s milk or a non-dairy milk. I used cheddar cheese, but you could use a non-dairy cheese if that floats your boat. While I used whole wheat flour, you could you make this with a whole grain gluten-free flour, like buckwheat flour. I also used a purple and green cauliflower, but any cauliflower will do!
Make it your own, but I do hope you make it! Enjoy!
- 1 head of cauliflower, cut into chunks
- 2 tbsp olive oil
- ¼ cup onion, chopped
- 2 garlic cloves, minced
- 2 tbsp whole wheat flour
- ½ tsp sea salt
- ground pepper to taste
- 1 cup milk of choice
- 1 cup shredded old cheddar cheese, divided
- ½ cup shredded parmesan cheese, divided
- ½ cup almond meal
- 2 tbsp nutritional yeast
- Preheat oven to 375°F and grease a 9×13 casserole dish.
- Chop cauliflower into florets and place in a steamer on top of a medium. Boil the water, then reduce heat to medium and steam until the cauliflower is tender, but still a little crunchy, about 4-5 minutes. Drain, pat dry, and set aside.
- While the cauliflower steams, add olive oil to a large saucepan and heat over medium heat. Add chopped onion and garlic and sauté until tender, about 3-4 minutes.
- Add the flour, salt, and pepper and stir to blend. Slowly add the milk and bring the mixture to a boil, whisking constantly until mixture is smooth and thick.
- Remove the pot from the heat and add ¾ cup cheddar cheese and ¼ cup parmesan, mixing until fully melted.
- Add the cauliflower to the prepared baking dish then pour sauce evenly over cauliflower. Mix well.
- Top with the remaining cheese, almond meal, and nutritional yeast.
- Bake for 25-30 minutes until it’s bubbly, and the top begins to brown.
- Serve warm as a side dish.