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Monday, November 13, 2017

Spiced Cauliflower and Chickpea Gratin

Proof that #MeatFreeMonday needn't be boring. I'm in the mood for comfort food and this one is an absolute win; the addition of onions, chickpeas and spices instantly takes this gratin from a side dish to a main. Enjoy!

Spiced Cauliflower and Chickpea Gratin

1kg Cauliflower (broken into florets)
2 Onions (pealed, halved and sliced)
60ml Olive Oil
1 tin Chickpeas (drained)
1 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Smoked Paprika

For the white sauce: 
3 Tbsp Flour
3 Tbsp Butter
3 Cups Milk
Pinch of salt and pepper

For the topping:
100g Parmesan/Pecorino (grated)
2 slices of Nutty Wholewheat Bread (blitzed to a fine crumb)

Steam the cauliflower until just tender.
Preheat the oven to 200*C.
Fry the onions in the oil with a pinch of salt until softened and just browned, add the chick peas and the spices and fry for a further 2 minutes before removing from the heat and tossing through the cauliflower. Spoon the mixture into a baking dish.
For the white sauce:
Melt the butter in a saucepan, add the flour and stir to combine.
Add the milk, salt and pepper and whisk until thickened.
Pour over the cauliflower.
Mix together the breadcrumbs and the grated cheese and sprinkle over the top.
Bake in the oven for 25 minutes or until golden brown and bubbling.

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