Meatless Monday: Creamy Cauliflower Au Gratin

Today’s Meatless Monday recipe calls for this creamy, vegan version of cauliflower au gratin. So if you’re looking for a reduced fat and dairy-free version of this classic side dish, try this easy recipe.  
Creamy Vegan Cauliflower Au Gratin


  • 2 large (or three small) cauliflowers, chopped into bite-sized pieces
  • water for steaming
  • 3 Tbsp. vegetable oil
  • 3 Tbsp. unbleached flour
  • 1 cup liquid nondairy creamer or almond milk
  • 1 cup nondairy vegan sour cream
  • 2 Tbsp. chopped fresh parsley
  • 2-3 Tbsp. nutritional yeast flakes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika 
  • 1/8 tsp. nutmeg
  • 1/3 cup breadcrumbs or French fried onion


  1. Preheat oven to 375 degrees.
  2. Steam cauliflower for just 3-4 minutes until starting to soften up, just to give it a head start cooking. 
  3. Place cauliflower in a lightly greased casserole or gratin dish.
  4. Whisk together the oil and flour over low heat until a paste forms, then add in nondairy creamer until thick and creamy, about 3-4 minutes.
  5. Remove from heat then stir in sour cream, parsley, and nutritional yeast.
  6. Season with salt and pepper, then pour sauce over cauliflower, tossing lightly to coat cauliflower.
  7. Sprinkle bread crumbs (or French fried onions) nutmeg and paprika over the top.
  8. Bake for 20-25 minutes, or until bubbly and the top begins to brown. Turn the oven on broiler for 1-2 minutes to really crisp up the top. Let sit for a few minutes to set before serving.
  9. Enjoy your vegan cauliflower gratin!

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