Cauliflower & Leek Gratin with Hazelnut Croutons

Cauliflower & Leek Gratin with Hazelnut Croutons

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, August 9, 2020.
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Creamy cauliflower, white bean and leek gratin with hazelnut and ciabatta croutons.

Ingredients

Gratin

  • 1 leek, cut in half lengthways & thinly sliced
  • 3 garlic clove, thinly sliced
  • 1 cauliflower, cut into small florets
  • 200g Brussels sprouts, halved
  • 2 can butterbeans, drained & rinsed
  • 1 drizzle of oil
  • 3/4 cup water
  • 1 cup plant-based milk
  • 1 pack vegan garlic cream
  • 1 pack vegan cheesy spices
  • 1/2 lemon, juiced
  • 1/2 tsp salt

Croutons

  • 1 ciabatta loaf, diced 2cm
  • 1 bunch thyme, roughly chopped
  • 1 pack chopped hazelnuts
  • 1 drizzle of olive oil

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). If you don’t have an oven-proof fry-pan, set aside a large oven dish.
  2. Prep gratin. Prep leek, garlic, cauliflower, Brussels sprouts and butter beans and set aside separately.
  3. Prep croutons. Prep ciabatta and thyme and toss in a medium bowl with hazelnuts, olive oil and a pinch of salt. Set aside.
  4. Start gratin. Heat oil in a large, oven-proof fry-pan on medium-high heat. Cook leek and garlic for 4-5 minutes, until softened and starting to brown. Add water measure, plant-based milk, garlic cream, vegan cheesy spices, lemon juice and salt to pan and bring to a simmer.
  5. Once simmering, fold cauliflower, Brussels sprouts and butter beans through sauce. Remove pan from heat and season to taste with salt and pepper. Transfer mixture to oven dish, if using.
  6. Bake gratin. Top gratin with croutons in an even layer. Bake on lower oven rack for 20-25 minutes, until croutons are golden and veggies are tender.
  7. Serve. Gratin topped with croutons.

Nutritional Information

Energy 2242 kj
536 kcal
Protein 16.0g
Carbohydrate 46.6g
Fat 27.7g