Pic of Gluten-free cauliflower and almond gratin

Gluten-free cauliflower and almond gratin

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Vegetarian mains

Gluten-free cauliflower and almond gratin

Main Serves 4 55 min
A lighter relation to cauliflower cheese, this is an easy-to-make, gluten-free dish of cauliflower mixed with mustard, Cheddar and delicate almond milk and topped with crunchy flaked almonds. It makes a good, midweek vegetarian main eaten with rice or quinoa and sautéed cabbage or kale.


  • 1 large caulilower, cut in ½ then each ½ into 6-8 large wedges, keeping the stalk and any lighter inner leaves intact
  • 50g butter
  • 50g rice flour (or use another starchy gluten-free flour, e.g. potato)
  • 500ml unsweetened almond milk
  • 100g grated Cheddar cheese, plus a little extra for sprinkling
  • 1 heaped tsp Dijon mustard (check it doesn't have any gluten, some do)
  • 2 small handfuls flaked almonds
  • salt and pepper
Image of Gluten-free cauliflower and almond gratin


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 220°C/Gas 6.
  • Step 2

    Steam or boil the cauliflower and leaves for 4 minutes. Drain and put to one side, so any excess moisture evaporates of.
  • Step 3

    Meanwhile, melt the butter in a pan. Add the flour and stir on a very low heat for 2 minutes. Remove from the heat, add 3-4 tablespoon of the almond milk and whisk together to make a thick smooth paste. Gradually add the rest of the milk, whisking all the time, until the sauce is smooth.
  • Step 4

    Return to the heat, add the cheese and gently heat for a few minutes, until the cheese has melted and the sauce thickened. Stir in the mustard and season to taste.
  • Step 5

    Put the cauliflower in a baking dish. Pour over the sauce and sprinkle over a little extra cheese. Bake for 15 minutes.
  • Step 6

    Sprinkle over the almonds and bake for a further 10-15 minutes or so, until the almonds are golden.

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