165min 4 ppl
Vegan Cauliflower Gratin with Walnut Butter and Breadcrumbs
92 minutes
4 people
Hardover 60 min or 12+ steps
92 min · 11 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 12g
Carbs 38g
Fats 26g
About this dish
Blanching the cauliflower to just-tender before it goes under a walnut-enriched béchamel keeps the florets toasty and distinct rather than collapsing into mush. The walnut butter stirred through the sauce at the last moment delivers a rounded, deeply savoury richness that makes this vegan gratin rival any dairy version, finished with a crisp lemon-and-thyme breadcrumb crust.
Allergy Info
Gluten, Sulphites, Mustard, Tree Nuts
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Cauliflowercut into even florets (about 1 large head)1.2 kg
- Garlic clovesminced2 cloves
- Fresh thyme leaves1 tbsp
- Lemon zestfinely grated1 tsp
Dairy & Eggs
- Vegan buttersuch as Naturli block60 g
- Unsweetened oat milkat room temperature600 ml
Dried Goods
- Raw walnut halves80 g
- Plain flour3 tbsp
- Nutritional yeast2 tbsp
- Coarse breadcrumbsfrom day-old sourdough or baguette80 g
Spices & Seasonings
- Fine sea saltfor blanching water2 tbsp
- Nutmegfreshly grated0.5 tsp
- Fine sea salt1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Extra-virgin olive oildivided3 tbsp
- Dijon mustard1 tsp
Utensils
- Food processor
- Large pot
- Dry frying pan
- Medium saucepan
- Wooden spoon
- 25x35cm gratin dish
Method
1
Preheat the oven to 200°C (fan 180°C). Bring a large pot of water to a rolling boil and add the 2 tbsp salt. Cut the cauliflower into even florets roughly 4cm across. Mince the garlic, grate the nutmeg, zest the lemon, and pick the thyme leaves. Tear the bread into chunks and pulse in a food processor to coarse crumbs.
Approx. 15 minutes
2
Blanch the cauliflower florets in the boiling salted water for 4 minutes, until just barely tender at the thickest point — they should still hold their shape with slight resistance. Drain immediately and spread on a clean tea towel to steam-dry for 5 minutes.
Approx. 9 minutes
3
Toast the walnut halves in a dry frying pan over medium heat for 3-4 minutes, stirring constantly, until golden and fragrant. Remove from the heat, let cool for 2 minutes, then transfer to a food processor and blitz with 1 tbsp of the olive oil to a rough paste. Set aside.
Approx. 8 minutes
4
Melt the vegan butter in a medium saucepan over medium-low heat. Add the garlic and cook for 1 minute, stirring, until softened but not coloured.
Approx. 3 minutes
5
Add the flour to the butter and garlic and stir constantly with a wooden spoon for 2 minutes to cook out the raw flour — the roux should smell slightly nutty and pull away from the sides cleanly.
Approx. 3 minutes
6
Add the oat milk in a slow, steady stream, whisking continuously over medium heat for 6-8 minutes until the béchamel is thick enough to coat the back of a spoon.
Approx. 8 minutes
7
Remove the pan from the heat. Stir in the walnut paste, Dijon mustard, nutritional yeast, nutmeg, 1 tsp salt, and white pepper until fully incorporated and smooth.
Approx. 3 minutes
8
Arrange the dried cauliflower florets in a single even layer in a 25 x 35cm gratin dish. Pour the walnut béchamel evenly over the florets, gently nudging it between the pieces with a spatula.
Approx. 5 minutes
9
Toss the breadcrumbs with the remaining 2 tbsp olive oil, thyme leaves, and lemon zest in a small bowl until evenly coated. Scatter the breadcrumb mixture in an even layer over the gratin.
Approx. 3 minutes
10
Bake on the middle shelf for 30 minutes, until the surface is deep golden brown and the sauce is bubbling vigorously at the edges.
Approx. 30 minutes
11
Rest the gratin for 5 minutes before serving to allow the béchamel to settle.
Approx. 5 minutes
