What can I say about this super easy and delicious dish. This delicious and creamy Vegan Cauliflower Au Gratin is the perfect tasty dish that the entire family will love. It's a great addition your weeknight dinner routine or weekends eats.
Low in fat and packed with tons of flavor and topped with crispy panko crumb, this dish has become one of my favorite to cook during the weeknight for the family. The kids loves eating this, our little baby eats a whole bowl by himself (LOL)
Try adding vegan chick'n , spinach and potatoes to it... you'll thank you!! Definitely want to give this recipe a try, you will be making it every week!! (see video below)
Ingredients
- 1 medium head cauliflower (chopped)
- 1 tbsp olive oil
- 1 tsp pepper
- 1/2 tsp salt
- 1/2 tsp onion powder
Sauce
- 1/4 cup vegan butter
- 2 tbsp unbleached all -purpose flour (or gluten- free flour)
- 1 cup plant based milk
- 1/2 tsp onion powder
-1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
-1/4 cup vegan parmesan cheese
- 1 tbsp vegan sour cream
- 1/2 cup panko breadcrumb
Optional Toppings
Fresh-cut parsley
Crushed red pepper flakes
Let's Cook It:
Preheat oven to 400° F (200° C). Lightly grease a casserole dish and set aside
Chop cauliflower into small florets
On a baking tray, add chopped cauliflower , season with oil, salt and pepper
Bake in oven for 15 minutes
Heat medium skillet/pot over medium heat
Melt butter - once butter is melted add flour
Mix together until thick
Add your milk and mix until it starts to bubble
Add your salt, pepper, onion and garlic powder - Mix well
Add Parmesan cheese and sour cream - Mix well
Remove cauliflower from oven
Pour cream sauce over cauliflower - Stir everything together
Sprinkle more parmesan cheese and panko breadcrumb on top
Place in oven and make for another 10 minutes, until breadcrumbs are light golden brown.
Place under your broiler (for a nice golden brown top)
Remove from oven and let it cool
Sprinkle with optional fresh-cut parsley and crushed red pepper flakes.
Serve & Enjoy!
How to Make it Video:
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