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Broccoli au Gratin

“Al Gratin” is a term we usually associate with cheesy, starchy goodness that melts in your mouth, but unfortunately, wreaks havoc on your health. So how do we create a side dish with all the decadence but without the damaging ingredients? Try this delicious recipe for Broccoli au Gratin.


  • 1 1/2 cups Daiya Cheddar Style Shreds
  • 7 cups brocoli florets
  • 3 cloves garlic, minced
  • 1.5 tbsp extra virgin olive oil
  • 1 1/2 cups almond flour
  • 1/4 tsp garlic powder
  • 1/2 tsp black pepper
  • 4 tbsp vegan margarine, softened
  • 1 1/2 cups unsweetened plain almond milk


Preheat oven to 400 degrees and prepare a glass casserole dish. Warm the olive oil in a pan and toss the garlic and broccoli in.

Sautee the garlic and broccoli for about 5 minutes. Transfer the broccoli and garlic into the casserole dish. The broccoli should still be crunchy at this point.

In a separate bowl, combine the almond flour, Daiya Cheddar Style Shreds and black pepper. Add the softened margarine to the mixture and combine using your hands until the mixture forms into a crumb like consistency.

Sprinkle the crumbs over the broccoli evenly. Slowly pour the almond milk over the entire casserole evenly. This prevents the broccoli from drying out while baking. Bake until the casserole is browned and bubbling, this should take about 20 minutes. Let the broccoli au gratin dish set before eating.

Tips for cooking with Daiya

35 min
Total Time
15 min
Prep Time
20 min
Cook Time

Free of these allergens

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