Vegan cauliflower gratin

Look, we actually cooked something! This time of year with birthdays, holidays, finals, work, and lethargy, it’s just hard to do a lot of cooking. Last night, we decided to change it up and cook some new things, and they both turned out great!


One cauliflower, chopped into small pieces
1 can white beans
2/3 cup nutritional yeast
2 TBL Earth Balance
3 TBL whole wheat flour
1 1/3 cups soy milk
1 tsp parsley
2 TBL flax seeds
1 TBL olive oil
salt and pepper to taste
extra water

Preheat the oven to 400. In a pot, melt the butter and then add the flour. Cook about three minutes, then add the soy milk. Cook and stir with a whisk to prevent lumps. It should get thick in 3-5 minutes. Remove from heat.

Place the cauliflower pieces in a large casserole dish, then top with white beans (with liquid). Season with salt, pepper, and parsley. Add half of the nutritional yeast. Then add the béchamel sauce from the pot. Top with remaining nutritional yeast and flax seeds. Add additional water so that there is a least ½ inch in the dish. Sprinkle more salt and pepper and drizzle olive oil on top. Bake about 45 minutes, or until cauliflower is very tender.

Next time I would add a dash of turmeric as well!

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One thought on “Vegan cauliflower gratin

  1. Pingback: Mushrooms and potatoes with red wine vinegar | Beans, Figs and Katz

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