This is the ultimate comfort food. Cheesy, warm and super tasty. The topping makes the dish 10x better!
Ingredients
1 large head of cauliflower
2 cups chopped cavalo nero
400g tin beluga lentils
1 cup shredded vegan cheese
1/2 cup vegan parmesan
Fresh parsley
Cream sauce:
1/4 cup vegan butter
1-2 cloves garlic
4 tablespoons flour, regular or gluten-free
3 cups unsweetened soy milk
1-2 tsp dijon mustard
1.5 teaspoons salt
2 teaspoon fresh thyme, chopped
1/4 teaspoon nutmeg
Black pepper
Method
1. Preheat an oven to 375 F/190 C/gas mark 5.
2. Butter a large baking dish and set it aside. Cut the cauliflower into florets and steam for 10-12 minutes until slightly tender. Rinse in cold water, drain, and arrange in the baking dish.
3. Drain and rinse beluga lentils, chop kale into small pieces, add to the baking dish and stir together with the cauliflower.
4. Peel and mince garlic.
5. In a large saucepan, melt butter on medium heat and sauté garlic for 2-3 minutes. Whisk in the flour until it becomes a smooth paste, then add the soy milk, about 1/2 cup at a time, whisking throughout. Continue whisking until the sauce is completely smooth and has started to thicken.
6. Remove sauce from heat and whisk in dijon mustard, salt, thyme, and nutmeg. Season with black pepper, to taste.
7. Pour most of the Béchamel sauce over the cauliflower, kale, and lentils, and gently stir together until the veg is well coated in sauce. Add the rest of the sauce on top and bake, uncovered, for 15 minutes.
8. Stir together shredded vegan cheese and vegan parmesan. Sprinkle evenly on top of the gratin and bake for 15-20 minutes more, until golden brown and crispy on top.
9. Garnish with chopped fresh parsley, thyme leaves, and a generous sprinkle of black pepper.
