Cauliflower and Butter Bean Gratin

Cook time 1 hour
Servings 4-6


250g Pancetta, cut into 1cm cubes
1 large head of cauliflower, washed and cut into florets
1 can of butter beans, rinse and drained
2 handfuls of fresh breadcrumbs
3 cloves garlic, minced
4 sprigs of thyme, discard stalks
150g grated parmesan, grated
150g grated cheddar, grated

30g butter
¼ cup flour
400ml milk
1 bay leaf
Pinch nutmeg


Cauliflower and Butter Bean Gratin


Bring a large pot of salted water to the boil. Add the cauliflower florets and cook for 5-8 minutes or until just tender. Drain and cool slightly.

Combine the breadcrumbs with the thyme, garlic and cheeses.

Preheat the oven to 200C.

To make the béchamel: Heat the milk with the bay leaf in a pot. Meanwhile, melt the butter in another saucepan on medium heat. Once melted, add the flour and with a wooden spoon incorporate well by stirring for 3 minutes or until it forms a ball. Add the milk little by little, stirring constantly until there are no lumps. Bring to the boil and then remove from the heat once thick, add nutmeg and season with salt and pepper.

In a baking dish, arrange the cooked cauliflower and drained butter beans in one layer. Pour over the béchamel and scatter the breadcrumbs and cheese mix.

Place in the oven and cook for 30 minutes or until the cheese and bread crumbs are golden in colour.