Cauliflower Cheese with Cannellini Beans

Make cauliflower cheese with cannellini beans, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
One head, about 500 g Cauliflower
Most of a tin, drained (200 g) Cannellini beans, tinned and drained (Drained weight.)
100 g Leek
250 g Semi-skimmed milk
15 g Cornflour (Thickens the sauce with no butter and keeps it gluten-free.)
50 g Reduced-fat cheddar
1 tsp (6 g) Dijon mustard
Half a tsp Mustard powder
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Boil the cauliflower florets and sliced leek in salted water for five minutes until just tender, drain well and tip into a baking dish with the beans.
2. Whisk the cornflour into a splash of the cold milk, then heat with the rest of the milk, stirring, until it thickens. Off the heat stir in most of the cheese, both mustards, salt and pepper.
3. Pour the sauce over, top with the last of the cheese and bake at 200°C for 20 minutes until bubbling and browned.

Contains milk and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cauliflower-cheese-cannellini

AI-generated images illustrating the recipe.

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