Cauliflower cheese beans
Serves 2
Easy
Prep:
Cook:
Turn cauliflower cheese into the main event by adding creamy butter beans and crispy rosemary crumbs to finish
Skip to ingredients
Units:
- 300g cauliflowerbroken into small florets
- 2 tbsp olive oil
- 1 large garlic clovesliced
- 1 x 400g jar giant butter beans
- ½ chicken or veg stock cubecrumbled
- 100g mature cheddarcoarsely grated
- 2 tsp mustard(we used Dijon)
- 50ml double cream
- 50g fine fresh breadcrumbs
- 2 rosemary sprigsleaves picked and finely chopped
- 2 thyme sprigsleaves picked and finely chopped
- wilted greensto serve
Nutrition: Per serving
- kcal731
- fat45g
- saturates21g
- carbs48g
- sugars6g
- fibre11g
- protein28g
- salt3.92g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower on a flat baking tray with 1 tbsp oil and roast for 15-20 mins or until golden and tender. Toss through the garlic for the final 5 mins of cooking.
step 2
Meanwhile, tip the beans and their liquid, 100ml boiling water and the stock cube into a pan and bring to a simmer. Add the roasted cauliflower and garlic and cook for 5 mins, until the cauliflower is very tender and the stock has thickened slightly. Stir through the cheese, mustard and cream, and cook for another 4-5 mins until slightly thickened.
step 3
Heat the remaining 1 tbsp oil in a small frying pan over a medium heat. Fry the breadcrumbs and herbs for 3-4 mins until the crumbs are golden brown. Serve the beans and cauliflower topped with the crunchy crumbs and some wilted greens on the side, if you like.
