Creamy cauliflower gratin (dairy-free, oil-free, and gluten-free)
Cauliflower gratin does not need dairy to taste cheesy. This version is dairy-free, oil-free, and gluten-free: steamed cauliflower baked in a creamy coconut milk sauce with onion and garlic, topped with chickpea crumbs and fresh thyme, and ready in about 45 minutes.
Servings 4 people
Equipment
- Steamer basket
- Large pan
- whisk
- Baking dish
Ingredients
- 1 medium to large head organic cauliflower cut into small florets
- 1 organic red onion finely chopped
- 6 to 8 cloves organic garlic mashed
- 2 tbsp tapioca starch
- 4 to 6 tbsp organic vegetable broth
- ½ can light coconut milk
- ¼ tsp organic ground nutmeg
- 1 tsp organic garlic powder
- 1 tsp organic onion powder
- 1 tsp organic smoked paprika
- ¼ tsp organic turmeric powder
- ½ tsp black pepper
- ½ cup chickpea crumbs see Notes
- 2 tsp fresh organic thyme leaves
Instructions
- Preheat your oven to 375°F.
- Steam the cauliflower florets for 10 to 15 minutes, until fork tender.
- In a pan, sauté the onions and garlic in vegetable broth. Add only 1 tbsp of broth at a time and let the onions brown and caramelize. Be careful not to let them burn.
- Add the tapioca starch and whisk quickly for about a minute on low heat.
- Add the coconut milk very little at a time, whisking as you go so no lumps form. Keep adding until all the milk is in and the sauce is slightly thickened.
- Keep stirring, and as soon as the sauce is ready, take it off the heat.
- Stir in the seasonings until they are evenly mixed. The texture should be cheesy.
- Add the steamed cauliflower to the sauce and mix.
- Pour everything into a baking dish.
- Sprinkle the chickpea crumbs over the top and scatter the fresh thyme leaves.
- Bake for 12 to 15 minutes.
- For a crispier top, turn the oven to broil for 1 to 2 minutes. Watch it carefully so it does not burn.
- Let it cool for 5 to 15 minutes before serving.
Notes
Chickpea crumbs: Drain two cans of chickpeas, pulse them in a food processor, and spread them out on a baking sheet. Bake at 350°F for 15 minutes, pulse them again, and bake for another 15 minutes. Then turn off the oven and let the crumbs finish drying as it cools down. Make them ahead of time, so they are completely dry and cool before they go on the gratin. That keeps the top crispy.
The sauce thickens quickly once the tapioca starch is in, so have the coconut milk ready before you start.
