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Creamy cauliflower and lentil gratin with sage and onion stuffing topping recipe

Creamy cauliflower and lentil gratin with sage and onion stuffing topping recipe

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Created by The Tesco Real Food 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

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)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1540kj
    367kcal     18%

  • Fat

    15g 21%

  • Saturates

    7g 37%

  • Sugars

    6g 7%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 42.6g Protein 12.5g Fibre 7.7g

Method

  1. Make up the stuffing according to the pack instructions.
  2. 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.
  3. 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.
  4. 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.
  5. Serve topped with sliced sage, if you like.

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