Cauliflower steak and cannellini bean cheese gratin with sage crumbs

• cauliflower↗1 large or 2 small

  (about 1kg)

• butter↗50g g
• plain flour↗50g g
• milk↗500ml ml
• bay leaf↗2
• high-quality cheddar↗200g g

  grated

• English mustard powder↗1 tsp tsp
• sage↗small bunch of

  leaves picked and finely chopped

• cannellini beans↗2 x 400g cans

  drained and rinsed

• grated mozzarella↗75g g
• olive oil↗1 tbsp tbsp
• garlic clove↗1

  crushed

• breadcrumbs↗50g g
• lemon↗1

  zested

Step-by-step instructions

1. 1

   Remove the leaves from the cauliflower, discarding any that have a very thick stem or are damaged, and set aside the smaller leaves. Cut the cauliflower into four‑six steaks or wedges, slicing through the stem to keep the florets intact. Chop any loose florets into uniform pieces.

2. 2

   Fill a large pot with salted water, bring to a boil and cook the cauliflower steaks for 5‑6 minutes until tender. Add the set‑aside leaves and loose florets for the last 2 minutes of cooking. Drain, then let them sit in the colander to dry while you prepare the cheese sauce.

3. 3

   To make the cheese sauce, melt the butter in the same pot over medium heat, then sprinkle in the flour. Stir until a thick roux forms, then gradually whisk in the milk, drop by drop, constantly stirring until the mixture combines. Add the bay leaf and cook for another 5‑6 minutes until the sauce thickens. Stir in the grated cheddar and English mustard powder, seasoning to taste.

4. 4

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Add half the sage and all the beans to the sauce. Stir briefly. Gently fold in the loose florets and cauliflower leaves. Arrange the cauliflower steaks in a baking dish, then pour over the cheese sauce, covering evenly. Sprinkle with grated mozzarella and bake for 20 minutes.

5. 5

   Meanwhile, in a bowl combine the olive oil, garlic, breadcrumbs, lemon zest and the remaining sage.

6. 6

   Remove the dish from the oven and sprinkle the breadcrumb mixture on top. Bake for another 15 minutes until a knife slides easily through the steaks and the top is golden and bubbly. Let stand for 5 minutes before serving.