• 1 large onion
  • 1 tbsp vegetable oil for cooking
  • 400g butter beans
  • 400g cannellini beans
  • 500ml vegetarian chicken stock or vegetable stock
  • 1/2 tsp mustard
  • Pinch grated nutmeg
  • 1 large head of cauliflower
  • 120g mature white cheddar
  • 2 slices of bread grated to crumbs
  • Salt and pepper to taste
  • 1 garlic clove finely sliced


  • STEP 1
    First peel and finely slice the onion and add to a large non stick pan with the oil and a pinch of salt. Add the garlic and cook gently over a low heat until the onion and garlic soften.
  • STEP 2
    Drain and thoroughly rinse the beans and tip them into the pan. Cover with the stock then add the mustard and nutmeg. Bring to the boil, then reduce the heat and simmer for 20 minutes. If you don’t have white beans then 800g of mixed beans tastes just as good
  • STEP 3
    Turn on your oven to 180C. Lightly grease a decent sized ovenproof dish (at least 20cm x 20cm)
  • STEP 4
    Cut down the cauliflower to produce florets no bigger than a 50p piece. Add the cauliflower to the pan and stir through, cover and cook for 15 minutes
  • STEP 5
    Tip the contents of the pan into the ovenproof dish, grate the cheese over the veg and top with breadcrumbs. Bake in the oven for 10 minutes, serve immediately with fresh ground pepper
  • STEP 6
    For those wanting a little meat, chop and thoroughly cook chicken in a separate dish (quantities are entirely up to you), set aside out of any residual juices, add to the ovenproof dish before tipping in the cauliflower. Add sliced cooking chorizo before cheese and breadcrumbs

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