This cheesy, yet dairy free Vegan Cauliflower Gratin is the perfect side dish for holidays or family dinners. Loaded with veggies and ready in 30 minutes!
Preheat oven to 375°. Place the cauliflower into a large saucepan and fill it with water until it covers the cauliflower. Bring it to a boil, then cook for about 3 minutes until it can easily be pierced with a fork; drain then set aside.
Meanwhile, melt the butter in a large skillet over medium heat, then add the onion and mushrooms and sauté until soft, about 8 minutes.
Add the garlic and spinach to the skillet and sauté for 2 minutes until the spinach is wilted. Whisk the milk, vegetable broth, nutritional yeast, and cornstarch together in a bowl, then pour it into the skillet. Simmer over medium-low heat until the sauce has thickened, 2-3 minutes. Remove the skillet from the heat, then add the cauliflower and stir to coat. Add salt and pepper to taste.
Grease an 8x8 or 9x9 baking dish with nonstick spray, then pour the cauliflower mixture into the dish. Sprinkle breadcrumbs and vegan parmesan overtop.
Place the dish in the oven and bake for 14 minutes, then broil for 1-2 minutes until the breadcrumbs are golden on top. Sprinkle with fresh parsley (optional) and enjoy!