Creamy Cauliflower & Cannellini Bean Gratin

While the cauliflower is roasting, finely chop the brown onion. Pick and roughly chop the thyme leaves. Finely chop the garlic (or use a garlic press). Drain and rinse the cannellini beans. Zest the lemon to get a pinch and cut into wedges. Thinly slice the zucchini into half-moons. Tear or cut the bake-at-home ciabatta into 1cm chunks and transfer to a medium bowl.

Heat a large frying pan over a medium heat with the butter and a drizzle of olive oil. Add the onions and thyme (reserve a pinch for the bread topping) and cook, stirring regularly, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream, cannellini beans, lemon zest and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine and simmer until slightly reduced, 1-2 minutes.

Add the reserved thyme, a generous drizzle of olive oil and a generous pinch of salt and pepper to the bowl with the bread chunks. Toss to combine. Transfer the creamy bean mixture to the baking dish and stir to combine with the cauliflower. Top with the bread topping and sprinkle over the grated Parmesan cheese. Bake on the top rack until the bread is golden, 5-10 minutes.

While the gratin is baking, wash out the large frying pan. Return to a medium-high heat with a drizzle of olive oil. Add the zucchini and cook until tender, 5 minutes. Transfer to a medium bowl. Add a generous squeeze of lemon juice, a drizzle of olive oil, the baby spinach leaves and a pinch of salt and pepper. Toss to combine.

Divide the creamy cauliflower and cannellini bean gratin between plates. Serve with the zucchini salad.