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Vegan Cauliflower, Leek and Cheese Gratin

Vegan Cauliflower, Leek and Cheese Gratin

Name: Vegan Cauliflower, Leek and Cheese Gratin
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Olive oil 1 tbsp; Leek 2; Fresh thyme 1 tsp; Cauliflower 1; Nutmeg 1 pinch; Salt; Black pepper; Olive oil ⅓ cup; All-purpose flour ⅓ cup; Plant-Based Milk 1 ⅔ cups; Vegan blue cheese ¼ cup; Fresh breadcrumbs 1 oz; Olive oil 1 tbsp; Flaked almonds ⅛ cup

for a midweek feast

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50m
Serves 4
Easy
400 °F
(1)

Ingredients

Adjust Servings:

	1 tbsp Olive oil plus more for greasing the baking dish
	2 Leek large, trimmed, washed, drained, and sliced
	1 tsp Fresh thyme leaves, about 2 sprigs, or ½ tsp dry thyme
	1 Cauliflower large, sliced into florets
	1 pinch Nutmeg
	Salt to taste
	Black pepper to taste
	For vegan béchamel sauce:
	⅓ cup Olive oil
	⅓ cup All-purpose flour
	1 ⅔ cups Plant-Based Milk unsweetened
	¼ cup Vegan blue cheese crumbled
	For topping:
	1 oz Fresh breadcrumbs
	1 tbsp Olive oil
	⅛ cup Flaked almonds

Nutritional information

282

calories

8.4g

fat

39g

carbohydrates

7.4g

protein

0mg

cholesterol

1053mg

sodium

Cuisine:

American Recipes

Vegan Cauliflower, Leek and Cheese Gratin recipe

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:

Ingredients for Vegan Cauliflower, Leek and Cheese Gratin

Steps to make Vegan Cauliflower, Leek and Cheese Gratin

1
Heat oven and prepare baking dish

Preheat the oven to 400 °F and lightly brush a 1-quart baking dish with olive oil.
2
Cook leeks
15

In a skillet, heat 1 tablespoon olive oil and add 2 sliced leeks and 1 teaspoon thyme leaves. Cook, stirring occasionally, for 15 minutes.
3
Blanch cauliflower
2

In the meantime, to a large pot of lightly salted boiling water, add the cauliflower florets and boil for 2 minutes.
4
Combine cauliflower and leeks
3

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.
5
Make roux
1

Heat ⅓ cup olive oil in the pan and stir in ⅓ cup flour. Cook, stirring constantly, for 1 minute.
6
Make bechamel sauce
4

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.
7
Toss breadcrumbs with oil
1

Toss 1 ounce fresh breadcrumbs with 1 tablespoon olive oil. Set aside.
8
Assemble gratin
2

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.
9
Bake
25

Bake the gratin for 25-30 minutes or until the top is golden.
10
Serve

Allow to cool for 5 minutes, then serve warm.

This Vegan Cauliflower, Leek and Cheese Gratin is a comforting dish that can be prepared in about 40 minutes, adding a heady note to any weeknight dinner. Did you make this recipe? Share your creations by tagging @cookmerecipes on Instagram with the hashtag #cookmerecipes

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!