This elegant Cauliflower Leek Gratin elevates humble vegetables into a sophisticated, creamy comfort dish that’s perfect for special occasions or cozy weeknight dinners. Tender cauliflower, aromatic leeks, and delicate fennel are bathed in a rich, plant-based sauce made from cashews and nutritional yeast. The golden breadcrumb topping adds delightful texture and crunch. Finished with bright lemon juice and fresh thyme, this gratin proves that healthy, dairy-free cooking can be both indulgent and satisfying while showcasing the natural sweetness of seasonal vegetables.

1 head cauliflower, chopped into florets

2 large leeks, bulky leaves removed, then sliced and rinsed well

1 fennel bulb, sliced thin

⅔ cup breadcrumbs (optional)

Sauce

1½ cups veggie broth

¾ cup raw cashews

¾ cup soy milk

¼ cup nutritional yeast

1 tablespoon minced garlic

black pepper, to taste

To Serve

lemon juice

fresh thyme

1. Preheat the oven to 400°F.

2. Place the cauliflower in a steamer pot and steam for about 5–6 minutes or until tender. Then add the cauliflower to a large mixing bowl along with the uncooked leeks and fennel. Set aside.

3. To prepare the sauce, add all of the ingredients to a high-speed blender or bullet blender and blend until smooth.

4. Pour the sauce into the bowl with the veggies and mix well. Add to a large casserole dish and sprinkle the breadcrumbs evenly on top.

5. Bake uncovered for 30–40 minutes or until golden brown.

6. Squeeze on the lemon juice and sprinkle on the fresh thyme or any fresh herbs you like. Enjoy!