Scalloped Cauliflower (Healthy Cauliflower Casserole)

Scalloped Cauliflower is baked in a rich creamy dairy free sauce and topped with a crispy breadcrumb topping. The most incredible side dish ever!

This recipe is essentially a healthy vegan cauliflower casserole that is lower on the carbs. It's just as delicious and easy to make! Make it gluten free by using gluten free breadcrumbs.

This gratin like recipe makes an amazing side dish. This tastes just as good even better than its dairy loaded counterpart. But this scalloped cauliflower recipe has no dairy and can be made gluten-free as well!

I swapped the typical potatoes for slices of cauliflower to get in some extra vegetables and give a low carb option. Then I whipped up a creamy sauce made of amazing whole foods, instead of using a cheese sauce loaded with butter, dairy, and flour. Finally I covered the healthy cauliflower casserole all in a crispy flavorful breadcrumb topping.

Ingredients

In order to make this creamy and comforting vegan cauliflower casserole, you'll need a variety of whole foods:

For the base you'll need:

• Cauliflower - since you need to slice the head into strips instead of breaking it up into cauliflower florets, and because you want this more on the al dente side texture wise, it's best to use fresh cauliflower.
  • If you don't have another option you can definitely use frozen. The frozen cauliflower will release a little more liquid, so you may want to reduce the amount of added liquid in the recipe.
• Thyme - fresh thyme leaves have the best flavor. If you need to, you can swap it out for a teaspoon of dried thyme.
• Breadcrumbs - panko breadcrumbs are nice and crispy, but any will work. Also, be sure to choose gluten free breadcrumbs if needed. You can make your own breadcrumbs by toasting your own bread. I've found that 3 slices is sufficient.
• Pine nuts - these not only add texture to the topping, but flavor as well.
• Hemp seeds - for even more texture and nutrition!
• Sea salt - adjust to your taste preferences and dietary needs.

And for the sauce, gather:

• Cooked potato and onion - the best method is to boil both the potato and onion together until they're soft. Select a starchy potato such as russet, and a mild onion like yellow or sweet.
• Garlic - fresh garlic cloves will give you the best results, but jarred minced garlic will do the trick in a pinch.
• Raw cashews - If you are not using a high speed blender you can either soak the cashews overnight or grind the dry cashews into a fine powder using a coffee grinder.
• Unsweetened cashew milk - this is my favorite dairy free milk to use for the sauce, but any will work. Keep it vegan with plant based milks, or feel free to use dairy milk if you want.
• Veggie broth - any broth will do, but I prefer to use a vegetable broth without tomato in the base.
• Lemon juice - freshly squeeze your own for the best taste.
• Apple cider vinegar - if needed you can substitute white vinegar or white wine vinegar, but the taste will change slightly.
• Sea salt

How to Make Cauliflower Casserole

1. Make the creamy sauce.
2. Layer the sliced cauliflower with the breadcrumb topping in a casserole dish.
3. Bake until tender and serve!

Serving Suggestions

Cauliflower au gratin is the perfect side dish, or even main dish! Any recipes that would normally compliment a potato au gratin would go great with it. Here are some of our faves:

• Peas with scallions and dill
• Smoky maple roasted carrots
• Oven baked eggplant fries
• Greek stuffing
• The Best Vegan Meatballs
• Vegan Moussaka
• You can also serve with some vegan parmesan cheese to sprinkle on top!

Preparation tips

To make the best scalloped cauliflower ever, keep these suggestions in mind:

• Slice the head of the cauliflower into thick slices, about ½ inch thick. Make sure to also remove most of the thick stem.
• Since you need to slice the head into strips instead of breaking it up into cauliflower florets, and because you want this more on the al dente side texture wise, it's best to use fresh cauliflower.
  • If you don't have another option you can definitely use frozen. The frozen cauliflower will release a little more liquid, so you may want to reduce the amount of added liquid in the recipe.
• Don't need to keep this cauliflower casserole vegan? Add in some sharp cheddar cheese, Swiss cheese, gruyere cheese, or any other cheese you love!

Make Ahead Tips

If you want to make this cauliflower casserole ahead of time, you definitely can. Here is what I would do for the best results:

• Make the cream sauce.
• Prep the cauliflower.
• Make the breadcrumb topping.
• Store each component separately.
• When you are ready to serve, put it together and bake.
• If you want to bake this ahead of time as well, you certainly can.
  • Bake the assembled cauliflower gratin, then let it cool down all the way before putting in the fridge, you can simply store in the baking dish and cover with tin foil or plastic wrap.
• When ready to serve, take it out of the fridge and allow to return to room temperature . Then warm it up in the oven but watch carefully so it doesn't burn or dry out. You may need to add a touch of broth to help.

How to Store Leftovers

If you have any of this cauliflower casserole left over, I'd be shocked. But if it happens, here's some suggestions:

• Store in an air tight container in the refrigerator for up to 7 days.
• You can also freeze this cauliflower au gratin recipe for future use for 2-3 months. The longer you keep it in the freezer the less the dish will keep its flavor and texture.
• When you reheat this casserole, the texture may be a little watery but if you warm it in the oven it will help thicken it again.