Savory Cauliflower au Gratin

Recipe + Photo by April Viar 

Indulge in the rich flavors of our Savory Cauliflower au Gratin, a perfect fusion of nostalgia with a modern vegan twist. A comforting dish with cauliflower goodness and a crispy panko topping for that extra crunch. Serve this at your next family meal and they will be stoked! 

Servings: 6


  • 1 large cauliflower
  • 1 cup vegan cheddar shreds
  • 1 16.9 oz of Country Crock Plant Cream Heavy Whipping Cream
  • 1/2 tsp of salt
  • Pinch of pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp of paprika 
  • 1 tbsp nutritional yeast 
  • 2 tbsp flour
  • 4 tbsp of vegan butter
  • 4 cloves garlic, minced
  • 1 scallion, chopped 
  • 1/2 cup Japanese-style plain panko crumbs


  • To prepare the cauliflower you will need to wash the head and pull off the extra leaves. Cut off the bottom of the cauliflower, take out the core. Then cut through the stems and pull apart pieces of the florets. You will want the florets to be a little larger than a bite size. Fill a large stock pot with water and bring to a boil. Add the cauliflower and boil for 5-6 minutes till tender. 
  • Remove from the heat and drain. Lay the florets out in a casserole dish and set to the side. Preheat the oven to 350F. 
  • Heat 2 tablespoons of butter in a frying pan over medium heat. Add the minced garlic, flour, paprika, and nutritional yeast and sauté for a couple minutes until you have a paste. Slowly whisk in the vegan heavy cream, stirring constantly. Add in 1 cup of the vegan cheddar shreds, salt and pinch of pepper. Bring the mixture to a simmer and continue cooking and whisking for 3-4 minutes until smooth and slightly thickened. Remove from heat and pour the cheese sauce over the cauliflower florets. Sprinkle half of your scallions over the cheesy florets.
  • Add 2 tablespoons of butter, panko crumbs and garlic powder to a pan on medium low heat and cook for 4-5 minutes till golden brown. Once they are finished cooking, sprinkle the panko crumbs liberally over the Cauliflower au Gratin. Bake for 25-30 minutes until golden and bubbly. Scatter the rest of the scallions on top of the casserole before you serve the dish.