Riverford Wicked Leeks
Gluten-free cauliflower and almond gratin recipe image

Print Gluten-free cauliflower and almond gratin

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 & 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 & pepper


  1. Preheat oven to 220˚C/Gas 6.
  2. Steam or boil the cauliflower and leaves for 4 minutes. Drain and put to one side, so any excess moisture evaporates of.
  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.
  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.
  5. Put the cauliflower in a baking dish. Pour over the sauce and sprinkle over a little extra cheese. Bake for 15 minutes.
  6. Sprinkle over the almonds and bake for a further 10-15 minutes or so, until the almonds are golden.
want to cook with fresh ingredients? try one of our award winning veg boxes