- ¼ onion
- 2 garlic cloves
- 1 sprig fresh thyme
- 1 cauliflower
- ½ cup plant butter
- 3 ½ tbsp flour
- 2 ½ cups plain soy milk
- 1 bay leaf
- ½ cup vegan cream cheese
- 1 tsp salt
- 1 tsp cognac
- ¼ tsp cayenne
- ¼ tsp ground pepper
- ¼ tsp ground nutmeg
- 1 cup shredded vegan cheddar
- ½ cup panko
Preheat oven to 395F and prep a baking dish by greasing it in plant butter or a cooking spray.
Chop the onion and finely dice the garlic. De-stem the thyme and finely chop. Cut the stem off the cauliflower and cut the head into bite-sized pieces.
In a medium pot over medium-high heat, melt ¼ cup of the plant butter. When the butter starts to pop, whisk in the flour bit by bit. Cook for 1 minute or until it forms a thick paste.
Add the soy milk to the pot and whisk until there are no chunks, then add the onion, bay leaf, thyme, and cream cheese. Once the sauce is thick and even, add the salt, cognac, cayenne, pepper, and nutmeg. Remove from heat. Make sure to find the bay leaf and remove it before cooking.
Melt the remaining butter in a small bowl and mix it with the panko.
Using the prepared baking dish, spread out the cauliflower pieces then pour the cheese sauce over top. Sprinkle the shredded cheddar evenly on top, then top it off with the panko mix.
Put the dish in the oven and cook for 25 minutes, or until the cauliflower is soft and the top is browned. If you want an extra crispy top, turn your oven to broil and leave the cauliflower gratin in for another 2-5 minutes, making sure not to burn it.
When done cooking, remove from oven and let rest for a few minutes before serving.
Calories: 351kcal | Carbohydrates: 23g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 878mg | Potassium: 457mg | Fiber: 5g | Sugar: 5g | Vitamin A: 423IU | Vitamin C: 54mg | Calcium: 198mg | Iron: 2mg