Creamy Scalloped Cauliflower & Potatoes

Without a doubt, our new favorite cauliflower dish.  Potatoes and cauliflower just go absolutely perfect together and this dish was a real crowd pleaser.

1 large head of cauliflower florets (about 4 cups), steamed

2 Russet potatoes, sliced super thin

1 1/4 cups coconut milk

1 cup whole wheat breadcrumbs

1/2 cup Gruyere cheese

1/4 cup onions, chopped

1/4 cup green onions, chopped

3 tbsp garlic, minced

3 tbsp whole wheat flour

2 tbsp ghee (or butter)

2 tbsp olive oil

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp white pepper

  • Preheat oven to 350 degrees
  • Toss potato slices in oil, sea salt and pepper
  • Layer a 13 X 9 casserole dish with half of the tossed potatoes
  • In a frying pan over medium, cook onions in oil for about 5 minutes
  • Add flour in slowly and continuously stir
  • Once flour in absorbed into a paste, add coconut milk, oregano and white pepper
  • Bring to a boil, then simmer on low heat for about 8 minutes, stirring continuously,  until sauce is thick
  • Layer cauliflower ontop of potatoes and pour coconut milk sauce over it, evenly
  • Sprinkle garlic and green onions over the coconut milk sauce, then top with Gruyere cheese
  • Top with remaining potatoes, then finish by spreading the breadcrumbs on top
  • Bake for 30 minutes at 350 degrees

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Isn’t this a vegan website? The recipe calls for cheese and ghee. Those are animal products!!

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