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Creamy Cauliflower & Cannellini Bean Gratin

Creamy Cauliflower & Cannellini Bean Gratin

with Zucchini Salad

Vegetarian
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In French cuisine, 'gratin' referes to a dish topped with a golden crust, giving a lovely crunch and a cheesy flavour to a meal. Tonight, it's all about that crust, with loads of Parmesan to seal the deal.

Tags:VeggieCalorie Smart
Allergens:GlutenSoyMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 portion

cauliflower

1 unit

brown onion

1 bunch

thyme

2 clove

garlic

1 tin

cannellini beans

½ unit

lemon

1 unit

zucchini

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)

1 packet

light thickened cream

(ContainsMilk)

1 cube

vegetable stock

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2718 kJ
Fat35.9 g
of which saturates19.7 g
Carbohydrate53.4 g
of which sugars15 g
Protein22.3 g
Sodium1434 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower, a drizzle of olive oil and a pinch of salt and pepper in a medium baking dish. Toss to coat. Roast until tender, 15-20 minutes.

2

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.

3

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.

4

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.

5

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.

6

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