Community recipe
Roasted Cauliflower and White Bean Cheddar Gratin with Lemony Herb Crumbs
Tender roasted cauliflower and creamy white beans bake beneath a sharp cheddar sauce, finished with crisp, buttery crumbs brightened with lemon and thyme. It’s a cozy, satisfying meatless main that pairs easily with a simple green salad.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cauliflower, rinsed, dried, and cut into bite-size florets
- 1 white bean, drained and rinsed
- 1 tbsp olive oil
- 0.75 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 3 tbsp unsalted butters
- 3 tbsp all-purpose flour
- 2 cup whole milk
- 1 garlic clove, minced
- 1 tsp dijon mustard
- 0.25 tsp kosher salt
- 0.13 tsp ground nutmeg
- 1.5 cup sharp cheddar, shredded
- 0.75 cup panko breadcrumb
- 1 tbsp unsalted butter, melted
- 1 tsp fresh thyme leaf, leaves stripped from stems
- 1 tsp lemon zest, finely grated
Make it
Instructions
- 01
Heat the oven and prep the vegetables
Set a rack in the center of the oven and heat it to 425°F (220°C). Lightly grease a 2-quart baking dish and set a rimmed sheet pan nearby. Rinse and thoroughly dry 1 medium cauliflower; trim away the leaves and core, then cut the florets into bite-size pieces. Drain and rinse 1 can white beans in a colander and leave them to drain while you roast the cauliflower. | Why: Dry cauliflower browns instead of steaming, giving the gratin a deeper roasted flavor.
- 02
Roast the cauliflower
Spread the cauliflower on the sheet pan. Drizzle with 1 tbsp olive oil, then sprinkle with 3/4 tsp kosher salt and 1/4 tsp black pepper; toss until evenly coated and spread back into one layer. Roast at 425°F (220°C) for 22–25 minutes, turning once halfway through, until the edges are browned and a knife slides into a floret with slight resistance. Remove the pan and lower the oven to 400°F (200°C). | Why: Roasting first concentrates the cauliflower’s flavor and keeps the finished gratin from turning watery.
- 03
Make the cheddar sauce
While the cauliflower roasts, set a medium saucepan over medium heat. Melt 3 tbsp unsalted butter, then whisk in 3 tbsp all-purpose flour and cook for 1 minute, whisking, until the paste bubbles and smells lightly toasty but has not browned. Gradually whisk in 2 cups whole milk. Add 1 minced garlic clove, 1 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/8 tsp ground nutmeg. Bring to a gentle simmer, whisking often, and cook for 4–6 minutes until the sauce is smooth and thick enough to coat the back of a spoon. Take the pan off the heat and stir in 1 1/2 cups shredded sharp cheddar until melted. Taste and adjust the seasoning if needed. | Why: A brief flour-and-butter roux thickens the milk into a sauce that clings to the vegetables.
- 04
Assemble the gratin
Put the drained beans and roasted cauliflower into the greased baking dish and gently toss to distribute the beans. Pour the cheddar sauce evenly over everything, nudging the florets so the sauce reaches the spaces between them. Set the dish aside while you prepare the topping. | Why: Combining the beans with the vegetables before saucing helps every serving include a good balance of creamy beans and roasted cauliflower.
- 05
Add the lemon-thyme crumbs and bake
In a small bowl, combine 3/4 cup panko breadcrumbs, 1 tbsp melted unsalted butter, 1 tsp fresh thyme leaves, and 1 tsp finely grated lemon zest. Scatter the crumbs evenly over the gratin. Bake uncovered at 400°F (200°C) for 18–22 minutes, until the sauce bubbles around the edges and the topping is golden and crisp. If the crumbs brown before the center bubbles, loosely cover the top with foil for the remaining bake. | Why: The crunchy, lemony topping cuts through the rich cheddar sauce and adds a fresh herbal finish.
- 06
Rest and serve
Set the hot dish on a trivet and let it rest for 8 minutes so the sauce settles. Serve warm, spooning through the crisp topping into the creamy vegetables and beans. | Why: A short rest lets the sauce thicken slightly, making neat, satisfying portions.
