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

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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
Vegan
Vegetarian
Dairy-free

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

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