Plant-Based Truffle Cauli Cheeze & Cannellini Bean Gratin
This is cheese gratin, the plant-based way. You'll bake cauliflower florets and cannellini beans in an umami-rich cheeze sauce till bubbling. Top with a truffle-infused cheeze panko crumb and a scattering of crispy onions.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Butter Alternative, Flour, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle
Cut your cauliflower[s] into small florets, slice the stem[s] and leaves finely
Add the cauliflower florets to a pot of plenty of boiled water and bring to the boil over a high heat
Once boiling, cook the florets for 4-5 min or until tender
Once done, drain, the cauliflower florets, reserving 150ml [195ml] [220ml] vegetable water and transfer the cooked florets to an oven-proof dish
Reserve the pot
Meanwhile, grate your cheddar flavour block
Drain and rinse your cannellini beans
Return the reserved pot to a medium heat, once hot add a large knob of butter alternative
Once melted, add 2 tbsp [3 tbsp] [4tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk the reserved vegetable water into the roux, a little at a time, then add your creamy single oat and half the grated cheeze (save the rest for later!) with a pinch of salt and cook for 4-5 min or until a smooth, thick sauce remains – this is your cheezy sauce
Add the drained cannellini beans and sliced stem[s] & leaves to the sauce with your umami seasoning and vegetable stock mix
Season with a generous pinch of salt and pepper and give everything a good mix up – this is your cheezy bean mixture
Pour the cheezy bean mixture over the cauliflower, making sure everything's covered
Cover the dish with tin foil and put it in the oven for an initial 15 min or until the cauliflower is tender
While the cauliflower is in the oven, combine your panko breadcrumbs, truffle oil, crispy onions and remaining cheeze in a small bowl
Add a drizzle of olive oil and a pinch of salt and give everything a good mix up – these are your truffle & crispy onion breadcrumbs
Wash your baby leaf salad and pat dry with kitchen paper
After an initial 15 min, remove the dish from the oven and discard the tin foil
Top with the truffle & crispy onion breadcrumbs and return it to the oven for a final 8-10 min or until golden – this is your plant-based truffle cauli cheeze & cannellini bean gratin
While the gratin is cooking, combine your cider vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your dressing
Serve the plant-based truffle cauli cheeze & cannellini bean gratin with the baby leaf salad to the side
Drizzle the dressing over the salad and season with a crack of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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