This vegan leek cauliflower gratin pairs tender cauliflower and sweet leeks in a rich, velvety sauce, baked until bubbling and golden. Easy, cozy, and perfect for weeknight dinners.
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Hello there, cozy cauliflower bake.
This is ridiculously easy to make (for a casserole, at least). Just a few simple ingredients and you get something bubbling, golden, and comforting.
Here are more details: chop some cauliflower and leeks, steam the cauliflower for a few minutes, whisk together an uber-quick sauce, and let the veggies get all snuggly in that rich, velvety sauce. That's it, now you let the oven take over.
This dish in three words: fine, mild, creamy.
Note on Ingredients
The Two Vegetables
Just two main actors here: one big head of cauliflower and two leeks. Both sweet, delicate, and mild; they work perfectly together.
The Sauce
- Vegan cream: I use soy cream (about 17% fat), which is rich enough to feel indulgent but still lighter than the non-vegan version.
- Strong veggie broth: Because ... umami!
- Garlic: Just a little, for flavor depth.
- Nutritional yeast flakes: A solid 30g (about ½ cup) because we want that cheesy flavor goodness.
- Cornstarch + chickpea flour: One for a smooth, velvety texture, the other for thickness.
How to Make This Leek Cauliflower Gratin
Easy.
First, clean and chop the cauliflower and leeks.
Now, here's the special thing about this recipe: we're steaming the cauliflower. Just a quick steam to keep it tender but not mushy. Steaming the cauliflower first helps it become tender while baking without watering down the sauce. It also ensures the cauliflower and leeks cook evenly.
Next (and even easier): whisk up the sauce, pour it over the veggies in a baking dish, and pop it in the oven.
🍽 Recipe
Vegan Cauliflower Leek Gratin (Easy Creamy Bake)
Equipment
- Baking dish / casserole
Ingredients
For the Veggies
- 1 large head of cauliflower
- 2 leeks
For the Sauce
- 500 ml vegan cream I use soy cream with around 17% fat
- 200 ml strong vegetable broth
- 2 cloves of garlic
- 30 g nutritional yeast flakes
- 2 tablespoons cornstarch I use tapioca starch, but cornstarch or potato starch works too
- 2 tablespoons chickpea flour
- About 2 teaspoons of salt
- Pepper to taste
Instructions
- Preheat the oven to 200°C / 392°F (top/bottom heat).
- First, prep the veggies. Wash the cauliflower, remove the leaves, and cut it into small florets. Steam for about 7 minutes until tender but still firm (you don't want them mushy, or they'll fall apart when baking). Tip: Don't toss the leaves! Chop them up and save them for a soup or stew, they're totally edible.
- Wash and clean the leeks, making sure to rinse out any dirt between the layers. Slice them in half lengthwise, then cut into half-moons.
- Place the sliced leeks and steamed cauliflower into a large baking dish.
- For the sauce, press the garlic and mix it with all the other sauce ingredients. Pour it over the veggies in the baking dish.
- Bake in the preheated oven for about 40 minutes, until the top is golden brown. Enjoy!
How to Serve It
You can grab a spoon and dig right in. But if you're in the mood for a full, well-rounded meal, pair the casserole with a crisp side salad and a protein-loaded vegan patty.
Leftovers will keep in the fridge for up to 4 days, and a quick warm-up brings them right back to life. But it's perfectly delicious to enjoy this cauliflower leek gratincold, straight from the fridge.
Variations
Here are a few ways you can give this cauliflower leek bake a little extra something:
- More protein
White beans or cannellini beans are a super easy way to add some plant protein. Just toss in a small jar (liquid and all) with the veggies before baking. - Extra cheesy
Got some shredded vegan cheese on hand? Sprinkle a little (or a lot) on top before baking, and you'll get that extra golden, crispy-cheesy goodness. - Potatoes
Thinly slice or finely dice 2-3 peeled potatoes, then mix them into the casserole before baking. Extra filling. - Crunch topping
Mix 4-5 tablespoons of breadcrumbs with 2 tablespoons of a neutral oil and sprinkle the mixture over the casserole before baking. It adds a lovely golden crunch.
Credits
This recipe was inspired by a cashew-based cauliflower gratin. I simplified the sauce using vegan cream to keep things quick and easy.
Other Leek & Cauliflower Recipes
- Creamy Leek Soup With Cabbage
- Lemony Cauliflower and Potato Curry
- Fried Cauliflower Rice
- Cream of Cauliflower Soup
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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