The magic that occurs when this veggie bake goes in the oven is quite astonishing. The roasted veggies mingle with the fetta and creamy mustard sauce to become velvety and packed with flavour, while the panko topping turns into a golden cheesy crust with a hint of citrus. No wand required!
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1
brown onion
1
carrot
1 portion
cauliflower
1 packet
Fetta Cubes
(Contains Milk;)
2 clove
garlic
1 bag
green beans
1
leek
½
lemon
1 packet
light cooking cream
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
parsley
1 bag
thyme
1 sachet
vegetable stock powder
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Dijon mustard
20 g
butter
olive oil
2 tbs
plain flour
(Contains Gluten;)
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets and roughly chop the stalk. Place on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15-20 minutes.
While the cauliflower is roasting, thinly slice the leek and brown onion. Finely chop the garlic. Pick the thyme leaves. Roughly chop the parsley. Zest the lemon to get a good pinch, then cut in half. In a medium bowl, combine the parsley, lemon zest, shredded Cheddar cheese and panko breadcrumbs. Drizzle generously with olive oil and season. Stir to combine.
In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion and leek, stirring occasionally, until softened, 4-5 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the onion is coated, 2 minutes. Remove the pan from the heat, add the Dijon mustard, light cooking cream and vegetable stock powder. Stir to combine. Add the roasted cauliflower, crumble in the fetta cubes, and stir to coat. Season.
Transfer the mixture to a baking dish. Top with the cheesy breadcrumb mixture and bake until golden and the cheese has melted, 8-12 minutes.
While the bake is in the oven, trim the green beans. Cut the carrot into thin sticks. Wash and dry the frying pan and return to a medium-high heat. Add the green beans, carrot, a good squeeze of lemon juice and a dash of water. Cook, tossing, until the veggies are tender, 4-5 minutes. Season.
Divide the cheesy cauliflower bake between plates and serve with the lemony veggies on the side.