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 recipe was originally published on 11/21/2016
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.
I love surprising people with dairy free recipes that they swear have dairy! This is one of those meals and it's always a hit. While I love traditional vegan scalloped potatoes, this recipe is right in there as the best!
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
I made this vegan cauliflower bake using Silk brand cashew milk, but any milk will work. Keep in mind that the creamier the milk is, the creamier the sauce will turn out.
How to Make Cauliflower Casserole
- Make the creamy sauce.
- Layer the sliced cauliflower with the breadcrumb topping in a casserole dish.
- 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.
Common Questions
When cooking cauliflower, you want to watch it carefully because it goes from al dente to super soft quickly. Depending on what you are making, the texture you need will change.
In this recipe, you want something a little on the al dente side so it holds up when serving. Much like potatoes, if you overcook it, then it will get super soft and although still delicious, won't remain a layered type dish.
As the cooking time comes to an end begin checking it with a fork. Once the fork can go through fairly easily then it's ready!
Practically anything! It's a wonderful side for your favorite main dishes, pairs nicely with a fresh salad, or is the perfect addition to any holiday meal.
Cauliflower is an amazing veggie! It's in the cruciferous family and naturally high in fiber and b vitamins. So a great addition to your diet.
It doesn't have much flavor on it's own, and easily takes on any flavor you cook it with. Which makes it perfect for so many things! It has a little creaminess to it and makes a good sub for potatoes when you need something a little lower in carbs.
It also has a great texture when riced and sautéed so makes a good low carb rice option. We love subbing half of the rice for riced cauliflower in our recipes, like in this vegan tikka masala or these veggie sheet pan fajitas.
More Vegan Cauliflower Recipes
Cauliflower is quite the shapeshifter, and can be a magical vehicle for amazing flavors. If you liked this dish, check out these other gluten free, plant based cauliflower recipes:
Scalloped Cauliflower (Healthy Cauliflower Casserole)
Equipment
Ingredients
- 1 head cauliflower
- 1 tablespoon fresh thyme
- 6 tablespoons breadcrumbs , gluten-free if needed (see note)
- 3 tablespoons pine nuts
- 3 tablespoons hemp seeds
- ½ teaspoon sea salt
Sauce:
- 1 cup cooked potato , peel before cooking (about 1 medium potato)
- ¼ onion , medium (cook with potato)
- 2 cloves garlic
- ¾ cup raw cashews , see note
- ½ cup unsweetened cashew milk , almond works too (I use the Silk Brand)
- 1 cup veggie broth , low sodium if needed
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350°F/180°C.
- Make sauce. Cook potato and onion by boiling until soft. Place all sauce ingredients into a high speed blender and blend until smooth.
- Make breadcrumb parmesan topping by placing breadcrumbs, pine nuts, hemp seeds, and salt into a food processor and pulse until crumbly. Take half of the breadcrumb parmesan mixture and set aside for the topping.
- Wash the head of cauliflower and slice it into thick slices, about ½ inch thick. Make sure to get out most of the thick stem.
- Line the cauliflower pieces up on a tray and sprinkle with the other half of the breadcrumb parmesan mix, making sure to coat both sides of each piece. It doesn’t have to be fully coated, just looking for some added texture to the cauliflower. If your cauliflower is dry then you can always brush with veggie broth or oil to help get the mixture to stick.
- Layer the slices into a square baking dish (I used 9 x 9 inches).
- Pour the sauce over the top until it fully covers the cauliflower. You will use all but about ½ - ¾ cup of the sauce. You can save the extra for another time, it’s great with pasta!
- Sprinkle the other half of the breadcrumb parmesan mix over the top. Then sprinkle with fresh thyme leaves.
- Bake at 350°F/180°C for 35-40 minutes. Check at 35 minutes by piercing it with a fork to see how cooked the cauliflower is. I like it more on the al dente side, but you can continue to cook until your preferred texture is reached. Keep in mind it will cook a little more as it is cooling.
- Make sure to allow the dish to cool before serving to allow it to set a bit. Enjoy!
Notes
- You can make your own breadcrumbs by toasting your own bread, toast about 3 slices.
- The best method to cook the potato is by boiling it with the onion. See instructions.
- I prefer to use a veggie broth without tomato in the base.
- If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
- Make sauce.
- Make breadcrumb parmesan topping.
- Soak or grind cashews if not using a high speed blender.
- Make sure you bake it until cauliflower is soft.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
thalia @ butter and brioche
A scalloped cauliflower is an amazing idea!! It looks so delicious and so so comforting. Xx
veggiesdontbite
Thank you!!
Mel |avirtualvegan.com
This looks like it was made just for me. All of my favourite things. Forget side, i could eat this as my main meal!
veggiesdontbite
Ha!! I have actually eaten just this!! Thank you Mel!
Alisa Fleming
Such a delicious dish! I love how it's veggies on veggies - yum! I'm working on a scalloped dish, too, but it isn't as creative as this!
veggiesdontbite
Thanks Alisa!! It was a huge hit at Thanksgiving too!
Allison - Celebrating Sweets
This is such a creative dish! I will be trying this for our friends who follow a dairy free diet. Thanks for sharing!
veggiesdontbite
Thank you!! No one at the event could believe it was dairy free!
Platter Talk
What a nice, light recipe for the holidays and any day. Thanks.
veggiesdontbite
Thank you!
Julie | Bunsen Burner Bakery
Your photos are absolutely stunning!
I recently discovered Silk Cashew Milk and love it!
veggiesdontbite
Wow, thanks Julie! Silk is the best!
Emily
This looks so amazing! Perfect for the gluten free dinner guests this Thanksgiving!
veggiesdontbite
Thanks! Yep, a great side dish that anyone can eat!
Noor
This sounds so good right now! MMMMMMmmmm! I just want to curl up by the fire and eat it by the bowl full!
veggiesdontbite
Thank you! You can do that, and still feel good doing it! LOL
Kelly @ Nosh and Nourish
This was sooooooooo good! a) I love cauliflower everything... and b) I am especially in love with that hemp seed / pine nut "parmesan" on top! It was so wonderful meeting you. And I can't wait to follow along on your blog from this moment forward 🙂
veggiesdontbite
Thank you so much Kelly! It was so amazing meeting you too. I also have signed up for your blog and saw those squash rings ready for me to make! Have a fabulous Thanksgiving!
Morgan
This looks delicious! I think this would be a great way to get picky family members to eat more vegetables 🙂 Thanks for sharing!
veggiesdontbite
Thank you!! Yes, trick them with loads of sauce! LOL
Aimee | Wallflower Kitchen
So glad you enjoyed the event! Looks so fun. And THIS looks unbelievably delicious.
veggiesdontbite
Thanks Aimee! It was a blast!
Mandy
What an amazing opportunity for you!! How fun! And this dish looks delicious and so comforting...I could definitely see a lot of people making this for the holidays. I think it's awesome that it was a huge hit at the event...I mean, look at those empty pans 🙂 Great tip from Cadry, I'll have to pass that along to my those I know without a high-speed blender.
Happy (almost) Thanksgiving!! <3
veggiesdontbite
Thanks Mandy! It was a blast. The pans were definitely scraped clean! LOL! Happy Thanksgiving!
Dianne's Vegan Kitchen
I loved scalloped potatoes when I as young, but I haven't had them in years. I love this healthy vegan version!
veggiesdontbite
Thanks Dianne! This is much healthier than the original!
Linda @ Veganosity
This looks so good, Sophia! I love mashed cauliflower for a change of pace from potatoes. This takes it one step further. Silk is the best plant based milk, I use it everyday.
veggiesdontbite
Thanks Linda! This was a big hit at the event! Cauliflower is in, LOL!
Rebecca @ Strength and Sunshine
Ah, this is such a stellar idea!!! One winning holiday side dish, that's for sure!
And woohoo Silk! Best "milk" we'll ever have <3
veggiesdontbite
Thanks Rebecca! Silk rocks!