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Vegan Cauliflower Rice and Broccoli Gratin

Vegan Cauliflower Rice and Broccoli Gratin

With a bit of creativity, we turned traditional rice and broccoli gratin into a delicious, "cheesy" casserole that is both dairy and gluten-free.

Course Main Course
Cuisine American
Keyword broccoli gratin
Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings 8 servings, about ¾ cup each
Calories 234 kcal
Author Kirsten Morningstar

Ingredients

  • Nonstick cooking spray
  • ¾ cup raw cashews
  • ¼ cup + 3 Tbsp. nutritional yeast divided use
  • ¾ tsp. sea salt or Himalayan salt divided use
  • ¼ tsp. garlic powder
  • 1 medium head cauliflower cut into bite-sized pieces (or 3 cups cauliflower rice)
  • 2 Tbsp. olive oil divided use
  • 4 cloves garlic finely chopped
  • ¼ cup arrowroot gluten-free
  • 2 cups unsweetened almond milk
  • ½ tsp. ground black pepper divided use
  • 2 cups cooked coarsely chopped broccoli
  • 2 Tbsp. finely chopped fresh parsley (for garnish; optional)

Instructions

  1. Preheat oven to 375º F.
  2. Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
  3. To make vegan cheese, place cashews, 3 Tbsp. nutritional yeast, ¼ tsp. salt, and garlic powder in food processor; pulse until mixture forms a fine meal. Set aside.
  4. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
  5. Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
  6. Add garlic; cook, stirring frequently, for 1 minute.
  7. Add arrowroot; cook, whisking frequently, for 1 minute.
  8. Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. Sauce may be a little lumpy.
  9. Place almond milk mixture, remaining ¼ cup nutritional yeast, ½ cup vegan cheese, ¼ tsp. salt, and ¼ tsp. pepper in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.
  10. Return almond milk mixture to same skillet; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until sauce thickens. Remove from heat if sauce gets too thick. Set aside.
  11. Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
  12. Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.
  13. Combine cauliflower mixture, ¼ cup vegan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a large bowl; mix well.
  14. Add almond milk mixture; mix well. Place in prepared baking dish.
  15. Bake, covered with foil, for 20 to 25 minutes, or until bubbly.

Recipe Notes

  • Cauliflower rice may be found at your favorite grocery store.
  • If sauce seems too thick after cooking, add 1 Tbsp. unsweetened almond milk; mix well. Keep adding almond milk until sauce is the right consistency.

The Nutrition Facts box below provides estimated nutritional information for this recipe.