An easy but delicious recipe. Complete the supper by serving the gratin with a simple leaf salad, lightly dressed with olive oil and a dash of white wine vinegar.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Half fill a large saucepan with water, crumble in the stock cube and bring to the boil. Discard any damaged leaves from the cauliflower and thinly slice the remainder. Thinly slice the stalks and break the florets into smaller pieces. Cook the cauliflower stalks and florets in the water for 5 minutes, until just tender. Add the leaves and broad beans, bring back to the boil and simmer for 3-4 minutes more.
Melt the butter in a frying pan and fry the breadcrumbs and garlic for 3 minutes, until lightly browned. Season with plenty of freshly ground black pepper.
Preheat the grill to its highest setting. Drain the vegetables, reserving 100ml of the stock. Return to the pan with the tarragon, cheese sauce, ½ the grated cheese and the reserved stock. Cook, stirring for a couple of minutes, until piping hot. Turn into a large heatproof dish and sprinkle with the breadcrumbs and remaining cheese. Grill for about 3-4 minutes, until golden.
Typical values per serving when made using specific products in recipe
Energy | 1,623kJ/ 388kcals |
|---|---|
Fat | 19g |
Saturated Fat | 12g |
Carbohydrates | 28g |
Sugars | 6.7g |
Fibre | 8.6g |
Protein | 22g |
Salt | 1.7g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
