This Vegan Brussels Sprouts and Cauliflower Cheese Gratin is creamy, cheesy and golden on top. It's the perfect festive side dish for Christmas or a Sunday roast! Get the recipe below.
My Vegan Brussels Sprouts and Cauliflower Cheese Gratin is a delicious way to add more vegetables to your roast dinner. Tender Brussels sprouts and cauliflower florets are coated in a creamy vegan cheese sauce and topped with crunchy chopped hazelnuts then baked until golden and bubbling. It's comforting, savoury and packed with flavour.
If you're looking for a new vegan side dish for Sunday lunch, this cauliflower and Brussels sprouts cheesy bake is a brilliant option. It combines two classic vegetables with a rich, cheesy sauce that makes them feel extra special. Even if Brussels sprouts aren't usually your favourite vegetable, baking them in a creamy cheese sauce might just change your mind!
I particularly like this gratin during the festive season but its a wonderful addition to a Sunday roast throughout autumn and winter when both cauliflower and Brussels sprouts are at their best.
The secret to this recipe is choosing a dairy-free cheddar that melts well and has plenty of flavour. My favourite is Cathedral City Plant-Based Cheddar which has a satisfying savoury taste that works well in my homemade cheese sauce. Other vegan cheddar alternatives are worth trying, including Violife and Applewood vegan. Different brands melt differently so I recommend testing your favourite to find the one that gives you the creamiest sauce.
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Ingredients
You only need a handful of every day ingredients to make this Vegan Brussels Sprouts and Cauliflower Cheese Gratin:
- Brussels sprouts
- Cauliflower
- Vegan butter
- Plain flour
- Unsweetened plant milk
- Vegan cheddar cheese
- Dijon mustard
- Garlic powder
- Ground nutmeg
- Hazelnuts
Step-by-step instructions
- Step 1: parboil the Brussels sprouts and cauliflower
- Step 2: make a roux for the base of the cheese sauce
- Step 3: add the unsweetened plant milk to create a smooth white sauce
- Step 4: add the flavourings and cheese to the sauce
- Step 5: assemble the gratin by layering the vegetables with the cheese sauce and topping with the hazelnuts
- Step 6: bake until the sauce is bubbling and the hazelnuts are toasted
Hint: drain the vegetables really well before adding the sauce. Any excess water can make the gratin watery (this is particularly the case if you use frozen vegetables). Let them steam-dry after parboiling to help the cheese sauce stay thick and creamy.
Substitutions
Need to make a couple of swaps? Don't worry. I've got you covered!
- Brussels sprouts: not a fan of Brussels sprouts? Replace them with broccoli!
- Mustard: swap mustard from a jar with mustard powder but add a little at a time and keep tasting to make sure you don't overpower the sauce.
- Hazelnuts: swap with another nut of your choice or breadcrumbs for a nut-free option.
Variations
Here are a few ways to customise your Vegan Brussels Sprouts and Cauliflower Cheese Bake:
- Make it smoky: add a pinch of smoked paprika to the sauce or use a smoky plant-based cheese like Applewood Vegan.
- Add leeks: slice and gently saute a leek in vegan butter before preparing the cheese sauce. Stir it through the vegetables for extra sweetness.
- Add herbs: fresh thyme or chopped sage work well.
Equipment
You don't need any specialist equipment to make this vegan gratin:
- Chopping board
- Sharp knife
- Saucepans
- Colander
- Whisk
- Ovenproof dish
- Cheese grater
Storage
Allow the gratin to cool then cover and transfer to the fridge for up to 3 days. I don't recommend freezing it.
Reheat individual portions in the microwave until piping hot throughout or place back into the oven at 180 C / gas mark 4 until bubbling. Cover it with foil if its browning too quickly.
Top tip
Don't overcook the vegetables before they go in the oven. The Brussels sprouts and cauliflower will continue to cook as the gratin bakes, so parboiling them until just tender will help them retain their shape. This gives you lovely soft vegetables surrounded by creamy cheese sauce, rather than a mushy gratin.
Frequently asked questions
Yes! Frozen vegetables are a cheap and convenient alternative to fresh ones. Cook them according to the packets instructions, drain thoroughly and allow them to steam-dry before adding to the sauce.
Yes. Assemble the gratin up to 24 hours in advance, cover and refrigerate. Bake when needed, allowing extra cooking time if it is still cold from the fridge.
Use a low to medium heat when making the sauce and add the grated vegan cheese after removing the pan from the heat. Avoid boiling the sauce once the cheese has been added as some plant based cheese can become grainy or separate when overheated.
The recipe
Vegan Brussels Sprouts and Cauliflower Cheese Gratin
Equipment
- Chopping board and sharp knife
- large saucepan for the vegetables
- colander
- medium saucepan for the cheese sauce
- balloon whisk
- wooden spoon or spatula
- Medium ovenproof baking dish
- Cheese grater
Ingredients
- 300 g Brussels sprouts
- 500 g cauliflower florets
- 40 g vegan butter
- 40 g plain flour
- 500 ml unsweetened plant milk
- 150 g vegan cheddar grated
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Pinch ground nutmeg
- Salt and black pepper
- 75 g hazelnuts chopped
Instructions
- Preheat the oven to 200C / 400F / Gas Mark 6.
- Trim and halve the Brussels sprouts and cut the cauliflower into evenly sized florets.
- Boil the cauliflower for 4–5 minutes. Add the sprouts and cook for a further 3–4 minutes. Drain well and leave to steam-dry.
- Melt the vegan butter in a saucepan. Stir in the flour and cook for 1–2 minutes, whisking constantly.
- Gradually whisk in the plant milk. Simmer for 3–5 minutes until the sauce thickens.
- Remove from the heat and stir in the mustard, garlic powder, nutmeg, seasoning and the grated vegan cheddar.
- Arrange the vegetables in a medium ovenproof dish, pour over the cheese sauce and sprinkle over the chopped hazelnuts.
- Bake for 20–25 minutes until golden and bubbling. Grill for a further 2–3 minutes if you want a crispier topping.
- Leave to stand for 5 minutes before serving.
Nutrition
More broccoli and cauliflower recipes
- Harissa Spiced Cauliflower Steaks
- Vegan Kale and Cannellini Bean, Cauliflower Cheese Gratin
- Vegan Creamy Cauliflower Ramen
- Sumac Roasted Cauliflower
- Spicy Spinach and Lentil Stew with Roasted Broccoli (vegan)
- Roasted Broccoli and Chickpea Caesar Salad
- Vegan Broccoli and Mushroom Chow Mein
- Braised Black Bean Stuffed Tofu with Cabbage and Broccoli
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