Cauliflower Poutine with Vegan Squash Gravy

A much better-for-the-body version of the classic, this vegetarian poutine riff uses cauliflower instead of fries and a healthy squash gravy. It's plant-filled, can be vegan with one minor modification, and is just as satisfying as the original.


  • Small sweet onion
  • Oil of choice for roasting and sauteeing
  • Generous salt and pepper
  • Large head of cauliflower
  • 1.5 c squash or pumpkin puree
  • 2 tbsp nutritional yeast
  • 1 c cheese curds, cheddar chunks, or vegan cheddar chunks
  • Sprig of fresh rosemary
  • 4 sprigs of fresh thyme


  1. Preheat the oven to 425.
  2. Dice the onion and add it to a medium-sized pot with a dash of oil and generous salt and pepper.
  3. Cook the onion over medium heat for 10-15 minutes until soft and translucent, but not browned.
  4. Cut the cauliflower into florets of approximately the same size for even cooking.
  5. Lay the cauliflower florets on an oiled sheet tray in a single layer and season with salt and pepper.
  6. Roast the cauliflower for about 30 minutes until tender and lightly browned.
  7. When the onion is done, add the pureed squash (or pumpkin) and nutritional yeast. Blend it with an immersion blender (or by transferring to a traditional blender) until a thick, creamy gravy develops.
  8. Simmer the gravy over low heat for another 10-15 minutes after blending, or until the cauliflower is done. Add a dash of water if necessary to keep the gravy from sticking to the pan.
  9. Once the cauliflower is cooked, lay it out on a serving platter. Top with cheese curds, squash gravy, and finely chopped rosemary and thyme, then serve immediately.