Cauliflower gratin, baked cauliflower au gratin in light cream.

Creamy Light Baked Cauliflower Gratin

ABOUT OAT MILK: I chose to use oat milk in this recipe because it is the creamiest of all the non-dairy milks out there. You can, of course, use cow’s milk or even goat’s milk in this recipe, but if you want to reduce your dairy intake, oat milk is a good option. Read the label before you purchase it to be sure it doesn’t contain added sugars. Even oat milks labeled as "Plain" or "Original" can contain added sugar. Most oat milks also contain added vitamins and minerals, so that they are nutritionally close to cow’s milk.
15 min
21 min


  • 1 large or 2 smaller cauliflowers about 2 pounds, broken into florets
  • 3 Tbsp extra virgin Greek olive oil
  • Sea salt and freshly ground pepper to taste
  • 1 tsp smoked paprika
  • 6 ounces of feta or fresh goat’s cheese
  • 2 garlic cloves halved, green shoot removed
  • ½ cup oat milk
  • 1 tsp chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  • ¼ cup dry fine breadcrumbs
  • A few basil leaves for serving optional


  1. Preheat the oven to 450 degrees F/ 220 C. Oil a baking dish large and deep enough to fit the cauliflower florets.
  2. Place the cauliflower in a steaming basket. Cover and steam for six to eight minutes until the cauliflower is tender. Remove from the heat and run cold water over the cauliflower in a colander. Drain on paper towels, then transfer to the baking dish.
  3. Season the cauliflower with salt, pepper and paprika, then toss with 2 tablespoons of olive oil and thyme. Spread in an even layer.
  4. Place the garlic in a mortar and pestle with a quarter-teaspoon salt, and mash to a paste. Combine with the goat cheese and milk in a food processor fitted with the steel blade, and blend until smooth. Season to taste, and pulse together. Spread this mixture over the cauliflower in an even layer.
  5. Just before baking, sprinkle on the breadcrumbs and drizzle on the remaining tablespoon of olive oil. Bake for 15 to 20 minutes, until the top is lightly browned and the dish is sizzling. Top it with basil leaves and serve at once.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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