Creamy cauliflower and lentil gratin with sage and onion stuffing topping recipe
Created by The Tesco Recipes team
Who says cauliflower cheese is just a side? This veggie gratin with lentils and crispy sage and onion stuffing transforms this Christmas favourite into a hearty vegan main!
See method- Serves 6
- Takes 55 mins
- 367 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 130g pack Tesco Finest sage and red onion stuffing
- 1 head of cauliflower (weighing 900g-1kg), leaves removed
- 2 tsp olive oil
- 40g dairy-free spread
- 40g plain flour
- 400ml soy or oat milk
- 2 tsp Dijon mustard
- 150g grated dairy-free cheese
- 390g tin green lentils, drained and rinsed
- 5 fresh sage leaves, finely sliced, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1540kJ 367.0kcal
- Fat
- 15g
- Saturates
- 7g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 42.6gProtein 12.5gFibre 7.7g
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Method
- Make up the stuffing according to the pack instructions.
- Preheat the oven to gas 6, 200°C, fan 180°C. Break the cauliflower into florets the size of walnuts and toss with the olive oil on a roasting tray. Roast for 20 mins until just golden and the edges are beginning to char.
- Meanwhile, prepare the sauce by melting the spread with the flour until combined and hot. Add the milk, whisking, to form a smooth sauce. Simmer for a few minutes to cook the flour, then remove from the heat and stir in the mustard and 100g of the cheese.
- Mix the cauliflower with the lentils in a baking dish about 20 x 30cm. Pour over the ‘cheese’ sauce. Use a fork to break up the stuffing into 1-2cm sized rubble. Spread over the top of the cauliflower along with the remaining 50g cheese. Place in the oven for 15 mins to brown the top.
- Serve topped with sliced sage, if you like.
- See more Christmas dinner recipes
