• Brittany Aldridge

White Bean, Leek and Cauliflower Gratin

The secret to this delicious tasting traybake is cooking the beans and cauliflower in silky parmesan, leek and onion rich broth. It‘s super simple to make as well, and in the end you’re left with a flavourful sauce (perfect for soaking up with bread), and soft, buttery, beans and leeks!



INGREDIENTS

  • 2 tablespoons butter

  • 1 large brown onion, thinly sliced

  • 4 large leeks, trimmed and sliced

  • 3 garlic cloves, sliced

  • 1/2 cauliflower, broken into florets

  • 2 tablespoons white wine, or white wine vinegar

  • 1 small sprig of thyme

  • 2 x 400g cans of cannellini beans or butter beans, drained

  • 500ml vegetable stock

  • 1/2 cup grated Parmesa, plus extra for finishing

  • salt and pepper, to taste

INSTRUCTIONS

  • Heat oven to 180 C fan forced (or 200C / 425 F). Heat the butter in a medium sized pan medium - high heat. Add the leeks, onions and garlic; cook for 5 minutes until soft and fragrant.

  • Pour in the white wine or vinegar to deglaze the pan, cook for another minute before adding the thyme, beans and stock. Season with salt and pepper then pour into an ovenproof dish. Sprinkle over the parmesan then bake in the oven for 20 minutes or until golden, then serve with crusty bread. Please enjoy!

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