Dairy-Free Cauliflower Gratin
Elevate your comfort food game with this Dairy-Free Cauliflower Gratin, a healthier twist on a classic dish that doesn’t skimp on flavor. Perfect for those avoiding dairy, this recipe features tender cauliflower florets enveloped in a velvety, plant-based sauce made with almond milk, nutritional yeast, and a hint of Dijon mustard for tangy depth. A crispy topping of gluten-free breadcrumbs and paprika adds irresistible texture, while fresh thyme provides a subtle herbal note. Ready in just an hour, this entirely gluten-free and plant-based side dish is as suitable for weeknight dinners as it is for special occasions. Whether you're catering to dietary preferences or simply exploring new ways to enjoy comfort foods, this gratin promises creamy decadence without the dairy.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 2 cups unsweetened almond milk
- 1 cup nutritional yeast
- 3 tablespoons tapioca starch
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup gluten-free breadcrumbs
- 0.5 teaspoon paprika
Instructions
Preheat the oven to 375°F (190°C).
Cut the cauliflower into bite-sized florets and steam for 5-7 minutes until just tender, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Dice the onion and mince the garlic, adding them to the skillet. Sauté until the onion is translucent, about 5 minutes.
In a blender, combine the sautéed onion and garlic mixture, almond milk, nutritional yeast, tapioca starch, lemon juice, Dijon mustard, thyme, salt, and black pepper. Blend until smooth and creamy.
Return the cauliflower florets to the skillet over medium heat, pour the sauce over the cauliflower, stirring gently to evenly coat the cauliflower.
Transfer the cauliflower and sauce mixture to a 9x13 inch baking dish, spreading it evenly.
In a small bowl, mix the remaining tablespoon of olive oil with the gluten-free breadcrumbs and paprika. Sprinkle the breadcrumb mixture over the top of the gratin.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the gratin is bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 28.7 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1332 mg | 102% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5112 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
