Herbed Cauliflower Gratin

- July 6, 2014 -

BrocoliniHerbed Cauliflower GratinVeggiesHerbed Cauliflower Gratin in the baking dishHerbed Cauliflower Gratin PlatedCasserole dishes are often overlooked this time of year despite their amazing ability to feed the masses and be easily transported to BBQ’s. I love a good vegan baked dish and I wanted to share a very tasty herbed cauliflower gratin preparation. This recipe is crazy high in nutrients and very low in calories, your post fouth of july body will thank you for making this.



  • ½ a white onion
  • two medium heads of cauliflower
  • six cloves of garlic
  • One bundle of Broccolini
  • One bundle flat leaf Italian parsley
  • One bundle of thyme
    1 teaspoon black pepper
    1 teaspoon truffle salt
  • 2 cups almond milk
  • 1/2 cup white wine
  • 2 tablespoons olive oil
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cumin


  • Heat oven to 375
  • Roughly chop cauliflower
  • Place cauliflower onto a lined baking sheet drizzle with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper
  • Put cauliflower in heated oven and cook for 15 minutes
  • Heat a skillet to medium and coat the bottom of the pan with olive oil
    Finely top onions and garlic, add to oiled skillet
  • Add wine to the skillet
  • Cook for 3 minutes on medium
  • Chop brocolini (including stems) and add to skillet, cook for 5 minutes on medium
  • Remove cauliflower from oven and add half of it to a medium sized bowl
  • Add contents of the skillet to the bowl and combine all ingredients
  • Add a pinch of salt and a pinch of pepper to the bowl
  • Chop 5 sprigs of flat leaf parsley and add to bowl
  • Remove the leaves from 5-7 sprigs of thyme and add to the bowl
  • Add contents of the bowl to a rectangle baking dish and set aside
  • Put the remainder of the cauliflower from the baking pan into a food processor
  • Add the almond milk, turmeric, cumin, a heavy pinch of salt, and a pinch of pepper to the food processor
  • Blend for 2 minutes or until smooth
  • Pour contents of the food processor over the veggies in the baking pan
  • Turn oven to broil and bake cauliflower gratin for 20 minutes or until the top begins to brown
  • Add two sprigs of chopped parsley to the top of the gratin
  • Add the leaves of 2 thyme sprigs to the top of the gratin



Truly enjoy


  1. Miss Polkadot, after 4 weeks

    Fresh, creamy, summery: this sounds great. We can’t find broccolini over here but I can see myself trying this with ‘regular’ broccoli and maybe adding some chickpeas. Does the truffle salt have a huge impact on the taste? I don’t have any on hand and think I’ve actually never seen it.

  2. The True Spoon, after 1 month

    Hi Miss Polkadot! You can totally substitute regular broccoli and regular salt in this recipe. I love truffle salt and i think it gives the dish a touch of earthiness but its not a game changer in the recipe

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