Cheesy Pumpkin & Cauliflower Gratin With Tender Butter Beans, Cavolo Nero & Crispy Sage

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan. Take out a frying pan and a shallow casserole or baking dish (~25-30cm diameter / 4-5cm depth). 

NB: If you don't have a shallow baking dish, we recommend roasting the cauliflower separately in a baking tray, heating the sauce through in a pot on the hob and then combining.

STEP 2

Cut the cauliflower into bite-sized pieces and season with a glug of olive oil, salt, and freshly ground black pepper.

STEP 3

Drain the butter beans very thoroughly and add them to your ovenproof dish along with the cauliflower florets and the cheesy pumpkin sauce. Stir well so everything is mixed together. Place the dish in the oven to bake for 25-35 minutes, or until the sauce has thickened and the top layer of sauce and cauliflower is browning.

STEP 4

When the gratin is 10 minutes from being ready, remove the tough stems from the cavolo nero and slice the leaves into bite-sized pieces. Place your frying pan over medium heat, add a drizzle of olive oil, and sauté the kale for 5-6 minutes or until tender and with slightly crispy edges. We recommend adding a splash of water to help the kale steam a little in the pan. Season with salt and pepper to taste, then remove from the pan to keep warm

STEP 6

Wipe the frying pan you used for the kale with a sheet of kitchen towel and place it back over medium heat. Pick the sage leaves off their stems and add them to the hot oil for around 20-30 seconds, until crispy and aromatic. The leaves will turn slightly translucent when ready.

STEP 6

To serve, divide the gratin between serving bowls and top with the crispy sage leaves and a drizzle of the aromatic oil. Serve alongside the sautéed kale and enjoy!