Hello friends, today I present this delicious oven-baked cauliflower gratin to serve as a side dish or a light main course for lunch or dinner. When I have leftover boiled cauliflower or broccoli, I often make this dish with the addition of a vegan light béchamel that I now adore. I would say it’s a recycling recipe. Below you will find the recipe..
- Difficulty: Very easy
- Cost: Economical
- Cuisine: Italian
Ingredients for the oven-baked cauliflower gratin
- Homemade vegan béchamel
- 18 oz cauliflower, cooked, boiled
- to taste grated Parmesan
- 3 mozzarella
- ground black pepper
- to taste fine salt
- breadcrumbs
Tools
- 1 Baking dish
- 1 Small saucepan
- 1 Casserole
Steps for the oven-baked cauliflower gratin
To make this tasty oven-baked cauliflower gratin, first prepare the cauliflower by boiling it in salted hot water, then draining and letting it cool. Also prepare the vegan béchamel in advance. Now, let’s get started. Spread a few spoonfuls of vegan béchamel on the base of a baking dish and add all the cauliflower. Sprinkle with grated Parmesan and diced mozzarella, finally drizzle with more béchamel, Parmesan, and breadcrumbs as desired, and bake. Cook at 392°F (200°C) just until gratin, about 10-15 minutes.
Remove the cauliflower from the oven, plate, and serve. I hope you like this latest recipe, see you next time, friends.
STORAGE, TIPS, AND NOTES
The cauliflower can be replaced with any other boiled vegetable of your choice. The vegan béchamel can be substituted with the classic béchamel, and you can also add diced speck or cooked ham to make the dish more appetizing.
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