Cheezey Cauliflower & Cannelini Bean Gratin (Vegan)

Cheezey Cauliflower & Cannelini Bean Gratin (Vegan)

This vegan take on a comforting French classic gratin is creamy, filling and simple to prepare.

Course Main Course

Cuisine French

Keyword cannellini bean gratin, cauli gratin, cauliflower gratin, cauliflower recipe, french vegan gratin, french vegan recipe, vegan cauliflower recipe, vegan cheezey cauliflower gratin, vegan cheezey gratin, vegan gratin

Prep Time 10

Cook Time 55

Total Time 1 5

Servings people

Calories 439kcal

Cost $12

Equipment

Large oven proof dish

Ingredients

Filling

400 g canned cannellini beans drained and rinsed
1 small head of cauliflower
4 white potatoes
40 g plant-based margarine or butter
1 large brown onion diced
3 cloves of garlic minced
1 cup soy milk
1/2 tsp vegetable stock powder
1/4 cup dijon mustard
1/2 cup nutritional yeast

Topping

1 cup panko breadcrumbs
6 small stalks of thyme or sub 2 tsp dried
1/2 tsp salt
3 tbsp olive oil
1/2 tsp chilli flakes optional

Spice mix

1 tsp cumin powder
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp cracked pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground coriander

Instructions

Preheat oven to 200C. Prepare vegetables: cut cauliflower into small bite sized florets. Peel and cube potatoes into 2-3cm bite size chunks. Pick thyme leaves from stalks.
Combine all spice mix ingredients. Spread cauliflower and potatoes onto two large roasting trays. Drizzle with olive oil, then coat with spice mix, using your hands to ensure even coverage. Roast for 25-35 minutes, until cooked through and golden on the outside.
In a medium bowl, combine crumb ingredients and mix well.
In a large pot, heat a generous lug of olive oil and vegan butter over medium heat. Add onion and saute for 3-4 minutes until translucent, then add garlic and continue to stir for 2 minutes until fragrant.
Add soy milk, vegetable stock powder, mustard and nutritional yeast and stir until it thickens slightly and forms a sauce, roughly 3 minutes, then turn off heat. Add cannellini beans, roasted cauliflower and potatoes and mix to combine.
Transfer mixture to ovenproof dish. Pat down the gratin so it is level, then spread the crumb mixture evenly over the top. Place in the oven on the grill/broil setting on medium-high for about 7 minutes or until the crumb is golden and crispy (check regularly so it doesn't burn!)
Serve immediately with greens of choice.

Video

Nutrition