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Spice-crusted cauliflower gratin
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1 cauliflower, outer leaves removed
500ml vegetable stock
2 tbsp olive oil
1 red onion, thinly sliced
3 cloves garlic, crushed
600g frozen essential Waitrose Grilled Vegetable Mix
3 tbsp tomato purée
1 red chilli, deseeded and finely chopped
60g fresh breadcrumbs
150g Gruyère cheese, grated
1. Halve the cauliflower, cut each half vertically into 4 thick pieces and place in a frying pan. Add stock and bring to a gentle simmer. Cook for 8-10 minutes until tender, turning once. Drain, reserving the stock.
2. Heat 1 tbsp of the oil in the frying pan and fry the onion for 5 minutes until lightly browned. Stir in the garlic, then the grilled vegetable mix, tomato purée and reserved stock. Bring to a gentle simmer and cook for 6-8 minutes, stirring frequently until thick and pulpy.
3. Preheat the grill to medium. Combine the remaining olive oil with the chilli, breadcrumbs and cheese. Transfer the vegetable sauce to a shallow heatproof dish and overlap the cauliflower pieces on top. Scatter with the breadcrumb mixture. Grill for 6-7 minutes until the cheese is melting and the breadcrumbs golden.
Cook’s tip Keep a pack of dried Cooks’ Ingredients Breadcrumbs in your store cupboard for those times when you don’t have any fresh.
Typical values per serving: