Cauliflower Cheese and Bean Bake
Pair your cauliflower with miso, beans, garlic, leek and cheddar for a simple, fuss-free midweek feast.
Substitutes?
- Vegan? Use your favourite vegan cheese instead of cheddar.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 cauliflower
1 leek
2 garlic cloves
1 can cannellini beans (drained)
1 tbsp olive oil
150 ml vegetable stock
1 tsp miso paste
3 tbsp cheddar (grated)
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4. Heat up the stock in a small pan and add the miso paste. Stir well until combined.
- Cut the cauliflower into florets, finely chop the garlic and slice the leek. Add to a large baking dish.
- Pour over the miso stock and add the cannellini beans. Mix until coated.
- Bake until the cauliflower is cooked through and lightly caramelised (about 30 minutes). Take out of the oven and add the grated cheddar. Mix well and dish up hot. Enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
