CREAMY CAULIFLOWER CHEESE & BEANS WITH CAPER PARSLEY CRUMB
I'd happily eat cauliflower cheese most evenings if I could, and with this recipe, I can. The added butter beans and gorgeous green crumb magically transform the classic cauliflower cheese from a side dish to a balanced main course.
Ingredients
- 1 large cauliflower
- olive oil
- 100 g plant-based butter
- 2 garlic cloves minced
- 2 tsp English mustard powder
- 85 g plain flour
- 800 ml unsweetened plant-milk (I use oat milk)
- 200 ml vegetable stock
- 125 g plant-based cheddar cheese grated
- 60 g stale bread
- 25 g hazelnuts
- 2 tbsp capers brine drained
- small handful fresh parsley
- 700 g jar butter beans drained & rinsed
- salt & freshly ground black pepper
Instructions
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Preheat the oven to 180°c (fan assisted)/350°f/gas 4.
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Chop the cauliflower into florets and its leaves into thirds. Combine both on a baking tray, then drizzle with a good glug of olive oil and a nice pinch of salt and black pepper. Use your hands to give everything a mix, then roast for 20-25 minutes, or until soft all the way through.
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Meanwhile, melt the plant-based butter in a large oven-proof frying pan over a medium heat. Once melted, add the garlic and English mustard powder and stir for a minute or so, to soften the garlic. Gradually add the flour and as you do, whisk vigorously to form a paste. Continue whisking for 2-3 minutes, to cook off the flour.
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Next, combine the milk and vegetable stock in a large jug. Add the mixture to the pan a little at a time, whisking continuously, until smooth. Bring the sauce to a gentle simmer and cook, stirring frequently, for 10-12 minutes, until thickened and glossy. Stir through the grated cheese, then season to taste with salt and black pepper.
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Meanwhile, combine the bread, hazelnuts, capers, parsley and a good pinch of salt and black pepper in a food processor. Blitz into chunky breadcrumb consistency.
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Add the roasted cauliflower and butter beans into the sauce. Stir well to combine, then scatter over the green crumb. Bake for 20-25 minutes, or until the top is golden and the sauce around the edge is bubbling. Serve with an extra crack of black pepper.
Love this Creamy Cauliflower Cheese & Beans? Why not try my Cauliflower Cheese & Gnocchi Bake next!
This was absolutely delicious and so very comforting. I’m already looking forward to leftovers tomorrow. My partner and I loved it! Thank you Georgie ~ we love your recipes 🧡
That’s very kind – really glad you’re enjoying them!
G x
Oh my goodness! So good 😊
Thank you!
G x
So tasty and comforting!! I ate it with a salad and some toasted sourdough. Thank you 🙂
Thank you – pleased you liked it!
G x