Cheesy Pumpkin & Cauliflower Gratin With Tender Butter Beans, Cavolo Nero & Crispy Sage

Total time45 min

Active time15 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

1Preheat oven and prepare dishes5m
2Prep and season cauliflower5m
3Mix and bake gratin30m
4Sauté kale, fry sage, and serve10m

45m total • 4/4 critical

0 min

10 min

20 min

30 min

40 min

45 min

⚡Critical stepPreheat oven and prepare dishes

Prep • 5 min • Start 0m

Prep

⚡Critical stepPrep and season cauliflower

Prep • 5 min • Start 0m

Prep

⚡Critical stepMix and bake gratin

Cooking • 30 min • Start 5m

Cooking

⚡Critical stepSauté kale, fry sage, and serve

Finishing • 10 min • Start 35m

Finishing

Nutrition Information

Calories404 kcal

Protein18.8g

Fat2.2g

Carbs73g

Fibre19g

Salt1.1g

Step-by-Step Instructions

Preheat oven and prepare dishes
5 min
Preheat your oven to 220°C / 200°C fan. Take out a frying pan and a shallow casserole or baking dish (~25-30cm diameter / 4-5cm depth). NB: If you don't have a shallow baking dish, we recommend roasting the cauliflower separately in a baking tray, heating the sauce through in a pot on the hob and then combining.
Equipment: oven, frying pan, shallow casserole or baking dish
Temperature: 220°C
Prep and season cauliflower
5 min
Cut the cauliflower into bite-sized pieces and season with a glug of olive oil, salt, and freshly ground black pepper.
Equipment: knife, cutting board
Mix and bake gratin
30 min
Drain the butter beans very thoroughly and add them to your ovenproof dish along with the cauliflower florets and the cheesy pumpkin sauce . Stir well so everything is mixed together. Place the dish in the oven to bake for 25-35 minutes, or until the sauce has thickened and the top layer of sauce and cauliflower is browning.
Equipment: ovenproof dish, oven
Sauté kale, fry sage, and serve
10 min
When the gratin is 10 minutes from being ready, remove the tough stems from the cavolo nero and slice the leaves into bite-sized pieces. Place your frying pan over medium heat, add a drizzle of olive oil, and sauté the kale for 5-6 minutes or until tender and with slightly crispy edges. We recommend adding a splash of water to help the kale steam a little in the pan. Season with salt and pepper to taste, then remove from the pan to keep warm STEP 6 Wipe the frying pan you used for the kale with a sheet of kitchen towel and place it back over medium heat. Pick the sage leaves off their stems and add them to the hot oil for around 20-30 seconds, until crispy and aromatic. The leaves will turn slightly translucent when ready. STEP 6 To serve, divide the gratin between serving bowls and top with the crispy sage leaves and a drizzle of the aromatic oil. Serve alongside the sautéed kale and enjoy!
Equipment: frying pan, knife, cutting board, kitchen towel, serving bowls