Try this Brussels Sprouts Gratin that is free of dairy but still full of creamy goodness, thanks to a cauliflower based sauce. Top it with toasted breadcrumbs and fresh chives to take this side dish to the next level!
This post is sponsored by 4Earth Farms. All opinions are my own.
A Brussels sprout side dish that’s actually crave-worthy? You probably never knew it existed, but it does. It’s this Brussels Sprout Gratin, baked with a creamy cauliflower sauce (which also means that this comforting dish is completely dairy-free!) and topped with crunchy toasty breadcrumbs and fresh chives.
Unfortunately, Brussels sprouts can get a bad rap for being somewhat less than exciting, but I honestly don’t know where that comes from! I’ve had some absolutely delicious dishes featuring this vegetable. For example, my go-to way to prepare them is to with a little olive oil, honey and balsamic vinegar and roast them up until the outer leaves get nice and crispy- heaven!
Brussels Sprouts Gratin- a vegetable side dish everyone will love
I decided to create a healthier version of potato gratin using Brussels sprouts to jazz them up a bit. Potato gratin such a popular, crowd- pleasing side dish. However, it can also be very rich and heavy. As a result, I came up a similar dish that is lower in carbohydrates and calories with 4Earth Farms‘ Organic Brussels Sprouts. In addition, it’s lighter overall thanks to a dairy-free cauliflower sauce that replaces the heavy cream in traditional gratins. Moreover, this Brussels sprout gratin is every bit as cozy as the potato version!
Another advantage that comes with enjoying this Brussels sprout gratin is the high nutritional value you’ll benefit from- Brussels sprouts are high in vitamin K, vitamin C and contain high levels of antioxidants. Likewise, cauliflower shouldn’t be counted out- it is an excellent source of vitamins and minerals, containing some of almost every vitamin and mineral our bodies need!
What you’ll need to make this recipe:
For the cauliflower sauce you’ll need:
- 4Earth Farms cauliflower florets
- plain unsweetened almond milk
- nutritional yeast
- lemon juice
- vegan butter
- Dijon mustard
And for the remainder of the Brussels sprout gratin, here’s what you’ll need:
- 4Earth Farms organic Brussels sprouts
- olive oil
- yellow onion
- black pepper
- toasted breadcrumbs
- fresh chives
How to make the dairy free cauliflower sauce
The cauliflower sauce is pretty foolproof to make- simply steam or boil cauliflower florets until they are fork tender. I prefer to steam them because they retain their nutrients better and don’t absorb too much water, which could make the sauce a bit thinner. But if you don’t have a steamer basket, boiling works too.
Transfer the florets to a food processor or high speed blender. Add almond milk, nutritional yeast, garlic, lemon juice, vegan butter, nutmeg and salt. Then just blend until completely smooth and your creamy cauliflower sauce is ready to use in the gratin.
How far in advance can I make this Brussels Sprout Gratin?
Feel free to make this dish a day or two ahead of time. Leftovers keep well for a few days also. I recommend waiting to sprinkle on the toasted breadcrumbs and chives just before serving, however.
Looking for more delicious vegetable side dishes? Try these!
- Moroccan Carrot Salad with Dates
- Brussels Sprout Hash with Maple Miso Glaze
- Potato Green Bean Salad
- Spaghetti Squash Alfredo (Vegan+Gluten Free)
- Marinated Zucchini Salad with Corn and Feta
Brussels Sprout Gratin
This Brussels Sprouts Gratin is free of dairy but full of creamy goodness, thanks to a cauliflower based sauce. Top with toasted breadcrumbs and fresh chives to take this side dish to the next level!
- 12 ounces 4Earth Farms cauliflower florets
- 1/2 cup plain unsweetened almond milk
- 1 clove garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon vegan butter
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon Dijon mustard
- 1 teaspoon salt divided
- 1 pound 4Earth Farms Brussels sprouts trimmed and halved
- 1 tablespoon olive oil plus more if needed
- 1/2 yellow onion diced
- 2-3 tablespoons toasted breadcrumbs
- 1 tablespoon fresh chives chopped
- Steam or boil cauliflower until fork tender, about 5-7 minutes. Transfer to a food processor or high speed blender.
Add almond milk, nutritional yeast, garlic, lemon juice, vegan butter, nutmeg and 1/2 teaspoon of salt. Blend until completely smooth. Set aside.
- Preheat the oven to 400ºF. Add 1 tablespoon olive oil to a large skillet over medium heat. Add brussels and cook, stirring occasionally, for about 6 minutes or until Brussels are just beginning to soften. Add the onion and cook for another 4-5 minutes, until softened and translucent. Season with remaining 1/2 teaspoon of salt and black pepper and remove from heat.
Transfer the contents to a baking dish and top with the reserved cauliflower sauce, tossing to completely coat the Brussels sprout mixture with the sauce.
Add the breadcrumbs to the skillet and toast over low heat, stirring often, until light golden. The residual oil from the skillet should suffice, but if not add another teaspoon. Stir in a pinch of salt. Sprinkle the breadcrumbs evenly over the top of the baking dish.
Transfer the baking dish to the oven and bake for 15-20 minutes or until the top is golden and the gratin is gently bubbling and hot. Top with chives.