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Cauliflower Au Gratin

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  • Author: Georgia @
  • Category: Side Dish
  • Method: Bake
  • Diet: Vegan


This creamy vegan cauliflower au gratin with red potatoes is easy to put together and is a delicious option for a potluck or holiday side dish, for vegans or non-vegans alike.


Units Scale

1 medium cauliflower head, cut into small florets

1 lb red potatoes, scrubbed and cubed

4 Tbs plant-based butter, divided – we love Earth Balance

2 Tbs flour

1 1/2 cup unsweetened plant-based milk

3 slices Follow Your Heart smoked gouda, cut into small pieces (or a generous 1/2 cup plant-based cheese)

1/2 cup Follow Your Heart parmesan cheese, divided

1/4 tsp grated nutmeg

1/3 cup Panko breadcrumbs

2 tsp salt, divided

1/4 tsp black pepper


  1. Preheat oven to 375℉
  2. Bring a large pot of water to a boil. Add 1 tsp salt, cauliflower, and potatoes and cook for 7 minutes. Drain and set aside.
  3. Make a roux: Melt 2 Tbs butter over medium heat. Add the flour and whisk continuously and evenly over the bottom of the pan for 3-5 minutes. The roux should start to bubble and puff slightly. 
  4. Slowly whisk in the milk, dragging the whisk on the bottom of the pan to ensure the roux is well combined with the milk. Simmer until it thickens (approximately 5 minutes), stirring gently and often.
  5. Remove the pan from the heat. Add the remaining tsp of salt, pepper, nutmeg, smoked gouda cheese, and 1/4 cup parmesan, stirring until well combined and cheese is melted.
  6. Transfer the cauliflower and potatoes to a greased casserole dish or 8×11 baking dish. Pour in the cheese sauce and gently combine with the vegetables until evenly distributed.
  7. Sprinkle the remaining 1/4 cup parmesan cheese over the top
  8. Melt the remaining 2 Tbs butter and combine with the Panko breadcrumbs. Sprinkle evenly over the dish.
  9. Bake uncovered for 30 minutes.
  10. Serve and enjoy!