This Vegan Cauliflower, Leek and Cheese Gratin is the ultimate cozy dish for a midweek feast! Tender blanched cauliflower and sautéed leeks are all coated in a creamy, rich sauce. This recipe is also vegan, owing to a quick, creamy sauce made with plant-based milk and vegan blue cheese and thickened with flour. The magic happens when the dish is baked to golden perfection in the oven, letting those breadcrumbs and flaked almonds get wonderfully crispy.
For the best results, make sure to blanch the cauliflower florets in boiling salted water. This step not only elevates the flavor and texture of the dish but also helps to temper the pungent aroma of cauliflower. Once they’ve drained well, combine them with the sautéed leeks and lush béchamel sauce, then bake, and you’re ready for a delightful meal that’s both satisfying and comforting! Enjoy every bite!
To make the Vegan Cauliflower, Leek and Cheese Gratin, you will need the following ingredients:
Preheat the oven to 400 °F and lightly brush a 1-quart baking dish with olive oil.
In a skillet, heat 1 tablespoon olive oil and add 2 sliced leeks and 1 teaspoon thyme leaves. Cook, stirring occasionally, for 15 minutes.
In the meantime, to a large pot of lightly salted boiling water, add the cauliflower florets and boil for 2 minutes.
Drain the cauliflower well. Mix the cauliflower florets with the sautéed leeks. Season with a pinch of grated nutmeg, and salt and black pepper to taste. Transfer the mixture to the prepared baking dish.
Heat ⅓ cup olive oil in the pan and stir in ⅓ cup flour. Cook, stirring constantly, for 1 minute.
Gradually whisk in 1 ⅔ cups unsweetened plant-based milk. Stir in ¼ cup crumbled cheese until melted. Remove from the heat. Taste and adjust for seasoning if needed.
Toss 1 ounce fresh breadcrumbs with 1 tablespoon olive oil. Set aside.
Pour the béchamel sauce over the vegetables in the baking dish. Sprinkle the breadcrumbs over the gratin. Scatter ⅛ cup flaked almonds over the top.
Bake the gratin for 25-30 minutes or until the top is golden.
Allow to cool for 5 minutes, then serve warm.
This gratin made my midweek dinner feel special, loved it!
This is a great dish. I made it for my wife last week after a long day and it was perfect. The creamy sauce really tied everything together, and we loved the crispy topping. Thank you for the recipe
I gotta say, this Vegan Cauliflower, Leek and Cheese Gratin is so good! The kids loved it, and it was super easy to whip up after a long day. I made it for a family dinner, and everyone wanted seconds. Those crispy breadcrumbs on top were a hit. Definitely making this again!
Delish! I made this gratin for my husband and I on a chilly night, and it warmed us right up. The flavors really blend well and it's so creamy! Will def make again!
Amazing, delicious recipe!
Superb dish! Made this gratin for family dinner last night and it was a hit. The creamy sauce and crispy topping were perfect! My husband couldn't believe it was vegan. So glad I found this recipe!
J'ai préparé ce gratin pour un dîner en famille et tout le monde a adoré. Les leeks et la sauce étaient incroyables. Recette à refaire.
Cozy and creamy
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