French Inspired: Vegan Cheezey Cauliflower & Cannelini Bean Gratin

In high school, I did an exchange in Normandy, France. It was one of the most rewarding experiences of my life. It was my first time away from home and a culture shock. But for the first time, I was relishing the finer things in life, the little things like fashion and food. The trip influenced me so much that I later went on to study fashion design at university. I now make recipes partly because of the delicious food my French host family served me.
After going vegan, I decided I wanted to recreate vegan versions of some of my favorite dishes from France. This is a challenge as most French dishes use a lot of butter, cheese, or cream. Still, I’ve managed to recreate the perfect balance of cheesy flavors in this gratin without the dairy!

This vegan take on a comforting French classic gratin is creamy, filling, and simple to prepare. It’s also a lighter, healthier alternative to the dairy-heavy classic. It would be delicious with green beans and some crusty sourdough bread. It would be delicious with a hot side like mashed sweet potato or this Swedish mash if you want to make it even more filling.

What is gratin?

Gratin is a dish that is usually made with cheese and vegetables. The vegetables are cooked in a cheese sauce and then baked in the oven.
This vegan recipe for a cheesy cauliflower and cannellini bean gratin is comforting and filling. It is French-inspired and lighter than regular gratin. The cheese sauce has plant-based margarine or butter, soy milk, dijon mustard, and nutritional yeast. As a result, the gratin has a cheesy flavor without dairy. The vegetables are seasoned well, roasted until golden brown, and then mixed with cannellini beans. The mixture is topped with breadcrumbs and is baked in the oven on the grill/broil setting until the crumb is golden brown.
This gratin would be perfect for a winter meal. It is hearty and warm and would satisfy any cheese cravings. The panko breadcrumbs give it a delicious, crispy texture.

What do you need to make Cheezey Cauliflower & Cannelini Bean Gratin?

The flavors of this vegan gratin are cheesy and comforting, with a satisfyingly crispy breadcrumb topping. To make this Cheezey Cauliflower & Cannellini Bean Gratin, you will need some vegetables, garlic, soy milk, mustard, nutritional yeast, cannellini beans, and panko bread crumbs. Here’s your shopping list:

• Canned cannellini beans
• Small head of cauliflower
• White potatoes
• Plant-based margarine or butter
• Brown onion
• Garlic
• Soy milk
• Vegetable stock powder
• Dijon mustard
• Nutritional yeast
• Panko breadcrumbs
• Fresh thyme
• Olive oil
• Spices (cumin, cayenne pepper, salt, pepper, smoked paprika, garlic powder, ground coriander)

Key Ingredients Overview

Canned cannellini beans

Cannellini beans are a type of white kidney bean. They are also known as fagioli and haricots blancs and are prevalent in Italian, Greek, and French cuisines. These small beans have a creamy texture with a mellow, nutty flavor. Canned cannellini beans are a perfect ingredient for this vegan gratin recipe. They are conveniently pre-cooked, fat-free, and a good source of protein, fiber, folate, iron, and magnesium.

Cauliflower

Cauliflower is a popular vegetable in French cuisine. It has a delicious, slightly sweet flavor and is often used in cauliflower gratin or soup dishes. It pairs well with creamy sauces and cheese, making it the perfect ingredient for a comforting gratin dish.
Cauliflower is also a cruciferous vegetable. Cruciferous vegetables are high in nutrients and antioxidants and have anti-inflammatory properties. Cauliflower is low in calories and carbs but high in fiber and vitamins C, K, and B6. It also contains omega-3 fatty acids and glucosinolates, which are cancer-fighting compounds.

White potatoes

Potatoes are famous in French cuisine because they are versatile and can be used in various dishes. They can be boiled, mashed, or fried and taste great with sauce or gravy. Potatoes work perfectly in this gratin to make it filling and hearty. As a bonus, potatoes are also a good source of fiber and potassium.

Nutritional yeast

Nutritional yeast is a deactivated yeast, meaning it’s no longer a living organism. It’s often sold as a yellow powder with a cheesy, nutty flavor. It’s an essential ingredient in this Cheezey Cauliflower and Cannelini Bean Gratin as it gives the sauce its rich cheese-like flavor and is the perfect parmesan replacement.

Nutritional yeast is an excellent source of B-12 for vegans and contains other nutrients like protein and zinc. It’s also low in calories and sodium, making it a healthy addition to any diet. It can be found in natural food stores or the health food aisle of most major supermarkets.

Nutrition

A serving of this Cheezey Cauliflower & Cannellini Bean Gratin contains approximately 221 calories, 27 grams of carbs, 7 grams of fat, and 9 grams of protein per serving.

Instructions

Follow along with this step-by-step guide to make your Cheezey Cauliflower & Cannelini Bean Gratin. You’ll find all the exact times, temperatures, and measurements in the recipe card below.

Step one: Toss prepped cauliflower and potatoes with oil and the spice mix, then roast until tender and golden.

Step two: In a bowl, combine panko, thyme, salt and chilli flakes to make the crumb topping.

Step three: In a pot over medium heat, melt margarine, then sauté onion and garlic until translucent and fragrant.

Step four: Stir in soy milk, stock powder, mustard and nutritional yeast; cook until it thickens into a sauce.

Step five: Fold roasted veggies and beans into the sauce, then transfer everything into your ovenproof dish.

Step six: Evenly sprinkle over the crumb mixture and grill/broil until golden and crispy. Serve immediately with greens.

Storage instructions

The cauliflower gratin can be stored in the refrigerator and covered for up to four days. Reheat in the microwave for convenience, or if you prefer a crispy topping, place it back in the oven using the grill/broil setting.

FAQs

This vegan gratin recipe is not only delicious, but it’s also high in nutrients and antioxidants. It contains healthy ingredients like cauliflower, nutritional yeast, and cannellini beans. The cheezy sauce is made with soy milk, dijon mustard, and nutritional yeast, making it an excellent dish for vegans or dairy-free. This gratin would make a perfect side dish for any holiday meal or potluck gathering. I would love to hear what you think of the recipe! Please leave a comment below and let me know how it turns out for you.

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Cheezey Cauliflower & Cannelini Bean Gratin (Vegan)

Creamy, comforting vegan gratin made with cauliflower, potatoes, and cannellini beans, topped with crispy herbed crumbs. Easy and hearty!

Course Main Course

Cuisine French

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 serves

Calories 569kcal

Ingredients

Filling

• 15 oz cannellini beans drained and rinseddrained and rinsed; approx. 400g
• 1 small cauliflower cut into small florets; approx. 1¼ lb / 550g
• 4 medium white potatoes peeled and cut into 1-inch chunks; approx. 2 lb / 900g
• 3 tbsp vegan butter or plant-based margarine; approx. 40g
• 1 large yellow onion diced
• 3 clove garlic minced
• 1 cup soy milk unsweetened; approx. 240ml
• ½ tsp vegetable bouillon powder or ½ cube
• ¼ cup Dijon mustard approx. 60g
• ½ cup nutritional yeast approx. 30g

Topping

• 1 cup panko breadcrumbs Japanese-style; approx. 50g
• 6 sprigs fresh thyme or sub 2 tsp dried thyme
• ½ tsp salt divided
• 3 tbsp olive oil approx. 45ml
• ½ tsp red pepper flakes optional

Spice mix

• 1 tsp cumin powder
• ¼ tsp cayenne pepper
• ¼ tsp black pepper cracked
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp ground coriander

Instructions

• Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
• Cut the cauliflower into small florets and the potatoes into 1-inch chunks.
• In a small bowl, combine cumin, cayenne, ½ teaspoon salt, black pepper, smoked paprika, garlic powder, and coriander.
• Spread cauliflower and potatoes on the baking sheets. Drizzle with 2 tablespoons olive oil and sprinkle with the spice mix. Toss to coat evenly. Roast for 25–35 minutes, until golden and tender.
• In a medium bowl, combine panko breadcrumbs, thyme leaves, 1 tablespoon olive oil, ¼ teaspoon salt, and red pepper flakes (if using). Set aside.
• In a large pot, heat 1 tablespoon olive oil and vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Add garlic and sauté for another 1–2 minutes until fragrant.
• Add soy milk, bouillon powder, Dijon mustard, and nutritional yeast to the pot. Stir continuously for about 3 minutes, until the mixture thickens slightly. Turn off the heat.
• Stir in the roasted cauliflower, potatoes, and cannellini beans until everything is well coated in the sauce. Transfer the mixture to a large oven-safe baking dish and spread into an even layer. Top with the prepared breadcrumb mixture.
• Set oven to broil on medium-high. Place the dish under the broiler for 5–7 minutes, or until the crumb topping is crisp and golden brown. Watch carefully to prevent burning.
• Enjoy immediately, optionally with sautéed greens or a simple salad.

Video

Nutrition

Calories: 569kcal | Carbohydrates: 76g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 0.03mg | Sodium: 1356mg | Potassium: 1727mg | Fiber: 14g | Sugar: 7g | Vitamin A: 698IU | Vitamin C: 76mg | Calcium: 257mg | Iron: 7mg