Creamy Cauliflower and Celery Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cauliflower Gratin
  • 1 head of Cauliflower, trimmed and cut into 1 or 2 bites-sized florets (cut up the core too, to add to the sauce)
  • 5 Celery ribs, cut into 1-2 inch pieces
  • 1 c cooked White Beans (optional, to make a heartier meal)
  • 3 sprigs of Thyme, leaves removed
  • 1 tsp Extra Virgin Coconut Oil
  • 1 small Onion, thinly sliced
  • 1 medium Leek, thinly sliced
  • 3 Garlic cloves, minced
  • ½ + ¼ c Parsley, chopped (1/4 c is for garnish)
  • 1 c Cashews, soaked for 8-10 hours, drained and rinsed well
  • ¼ c Hemp hearts
  • 1¾ c Water
  • 1 Tbsp fresh Lemon Juice
  • ¼ tsp freshly ground Nutmeg
  • Sea(weed) Salt, to taste
  • ½ c Rolled Oats
  • ½ c Sunflower Seeds (or almonds)
  • 2 Garlic cloves, minced
  • 2 Tbsp Dulse, chopped
  • 2 tsp Nutritional Yeast
  • 1 Lemon, zested
  • 2 Tbsp Extra Virgin Coconut Oil
  • ¼ tsp Sea(weed) Salt
For the Gratin:
  1. Preheat the oven to 350*F
  2. Steam the Cauliflower florets and core pieces until tender (about 6-7 minutes, depending on the size) and then add the celery for a few more minutes.
  3. Meanwhile in a large pan, sauté the onion, leek, garlic and thyme leaves in the coconut oil with a splash of water until very soft and translucent.
  4. Add the steamed cauliflower core pieces.
  5. In a blender, blend the soaked cashews, hemp hearts, steamed cauliflower core (not the florets), nutmeg, water, and lemon juice until very smooth. Season to taste.
  6. Add the steamed cauliflower and celery (and white beans if using) to the pan of limp sautéed veggies and turn the heat off.
  7. Add the cashew mixture from the blender and the fresh parsley.
  8. Toss and stir well to combine everything thoroughly.
  9. Transfer contents to a 14x9 inch (or close to) casserole dish and distribute evenly.
  10. Sprinkle the topping evenly over the top.
  11. Bake for 35-45 minutes or until the veggies are very tender and the topping is golden brown.
  12. Sprinkle lots of fresh, chopped parsley over top and serve.
  13. When reheating leftovers, add a splash of water, the cashew cream can get too dry.
For the Topping:
  1. In a food processor blend all ingredients until the make a course crumb.
  2. Top off a gratin, refrigerate for up to a week or freeze for later use.
Recipe by The Crushing Cancer Kitchen at