Jamie Silva is the creator, recipe developer and photographer behind A Sassy Spoon—a website for home cooks and food lovers looking for classic comfort foods recipes with a fresh, seasonal, and modern twist. Born and raised from Cuban parents in South Florida, she enjoys developing recipes that evoke memories of her childhood, her rich heritage, and all the foodie adventures she's had along the way.
Dairy free and vegan options that actually taste good can be hard to come by around the holidays. This cauliflower gratin is a wonderful addition to a festive meal, it's creamy without the heaviness of dairy and potatoes.
- 1 large head cauliflower cut into florets
- 2 tablespoons olive oil
- 4 tablespoons vegan butter
- 4 tablespoons all-purpose flour
- 2 cups Organic Cashew Homestyle Nutmilk
- 1/2 cup nutritional yeast, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1/4 cup Panko bread crumbs
- Chopped parsley for garnish
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Arrange cauliflower florets on a baking sheet. Drizzle with olive oil, salt and pepper to taste. Toss well and roast for 15-20 minutes until florets are tender and browned. Remove from oven and reduce heat to 375 degrees F.
In a saucepan, melt butter over low heat. Add the flour and whisk for 1 minute. Pour the Califia Farms Organic Cashew Homestyle Nutmilk and 1/4 cup of nutritional yeast into the saucepan. Let it come to a boil while whisking constantly until thickened. Remove from heat. Stir in black pepper, garlic powder, smoked paprika, and nutmeg. Set aside.
Transfer roasted cauliflower florets to a greased baking dish. Pour the sauce evenly on top. Sprinkle remaining nutritional yeast and Panko breadcrumbs evenly over the top. Bake for 25-30 minutes or until top is browned. Serve immediately. Enjoy!