Cauliflower White Bean Gratin with Parmesan Crumb & Hazelnut Roasted Broccoli

Cauliflower White Bean Gratin with Parmesan Crumb & Hazelnut Roasted Broccoli

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, July 18, 2021.
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Creamy cauliflower, Crispy cheesy bread crumbs, fresh greens with toasty hazelnuts.

Ingredients

Pangarattato

  • 50g grated Parmesan
  • 50g wholemeal breadcrumbs

Greens

  • 2 tsp balsamic vinegar
  • 1 pack chopped hazelnuts
  • 100g baby spinach
  • 1 broccoli

Gratin

  • 2 cauliflower halves, cut into small florets
  • 125g lite sour cream
  • 2 cup water
  • 1 Tbsp thyme, roughly chopped
  • 1 pack gratin herb blend
  • 1 Tbsp wholegrain mustard
  • 2 tsp extra-virgin olive oil
  • 2 can cannellini beans
  • 1 brown onion, finely diced

Steps

  1. Preheat oven to 220°C. Bring a large pot of salted water to the boil. Set aside a large baking dish.
  2. Prep cauliflower and cook in pot of boiling water for 7 minutes, until almost soft. Drain and place in baking dish.
  3. Prep onion and cannellini beans. Heat olive oil in a pot on medium high heat. Cook onion with a pinch of salt, stirring for 2-3 minutes, until soft. Add mustard, gratin herb blend and thyme and cook a further 1 minutes, until fragrant. Add beans, water measure and sour cream and bring to a simmer on low-medium heat for about 2 minutes, until thickened.
  4. Combine breadcrumbs and cheese in a bowl.
  5. Pour sauce over cauliflower and sprinkle over pangrattato. Bake gratin for 20 minutes, until top is crunchy and cauliflower is tender.
  6. Prep broccoli and toss with olive oil on a lined oven tray. When gratin has 10 minutes cook time remaining, roast broccoli on lower oven rack, for 6-8 minutes, until tender. Toss spinach, hazelnuts and balsamic vinegar through broccoli.
  7. Cauliflower gratin with greens.

Nutritional Information

Energy 1520 kj
363 kcal
Protein 18.6g
Carbohydrate 31.1g
Fat 14.9g