Vegan Cauliflower Rice and Broccoli Gratin

Let's turn traditional rice and broccoli gratin into a delicious, “cheesy” casserole that is both dairy and gluten-free.

 Prep Time 20 mins
 Cook Time 42 mins
 Total Time 1 hr 2 mins
 Servings 8 servings, about ¾ cup each


  • Nonstick cooking spray
  • ¾ cup raw cashews
  • ¼ cup + 3 Tbsp. nutritional yeast, divided use
  • ¾ tsp. sea salt (or Himalayan salt), divided use
  • ¼ tsp. garlic powder
  • 1 medium cauliflower, cut into bite-sized pieces (or 3 cups cauliflower rice)
  • 2 Tbsp. olive oil, divided use
  • 4 cloves garlic, finely chopped
  • ¼ cup gluten-free arrowroot
  • 2 cups unsweetened almond milk
  • ½ tsp. ground black pepper, divided use
  • 2 cups cooked broccoli, coarsely chopped
  • 2 Tbsp. parsley, finely chopped (for garnish; optional)


  1. Preheat oven to 375º F.
  2. Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
  3. To make vegan cheese, place cashews, 3 Tbsp. nutritional yeast, ¼ tsp. salt, and garlic powder in food processor; pulse until mixture forms a fine meal. Set aside.
  4. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside or use a bag of fresh ready made cauliflower rice (not frozen)
  5. Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
  6. Add garlic; cook, stirring frequently, for 1 minute.
  7. Add arrowroot; cook, whisking frequently, for 1 minute.
  8. Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. Sauce may be a little lumpy.
  9. Place almond milk mixture, remaining ¼ cup nutritional yeast, ½ cup vegan cheese, ¼ tsp. salt, and ¼ tsp. pepper in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.
  10. Return almond milk mixture to same skillet; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until sauce thickens. Remove from heat if sauce gets too thick. Set aside.
  11. Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
  12. Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.
  13. Combine cauliflower mixture, ¼ cup vegan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a large bowl; mix well.
  14. Add almond milk mixture; mix well. Place in prepared baking dish.
  15. Bake, covered with foil, for 20 to 25 minutes, or until bubbly.

Recipe Notes

If sauce seems too thick after cooking, add 1 Tbsp. unsweetened almond milk; mix well. Keep adding almond milk until sauce is the right consistency.