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Creamy Cauliflower Cheese & Beans with Caper & Parsley Crumb - Georgie Eats

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.

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

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

  1. Preheat the oven to 180°c (fan assisted)/350°f/gas 4.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.