Cauliflower and Lima Bean Gratin

A recipe for Cauliflower and Lima Bean Gratin that makes 6 to 8 servings. While it’s a bit larger than needed for two people, the leftovers can be enjoyed later. I also like this one with Pinto beans and Navy beans too -a bean mix is great!

Ingredients

For the Gratin

• 1 small head of cauliflower, cut into florets
• 1 cup frozen lima beans, thawed and drained
• 1 small – medium onion, finely chopped or sliced OR 2 sliced medium shallots. (I actually prefer shallots for being a little milder).
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 1/2 cups unsweetened almond milk (or other plant-based milk)
• 1/4 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Topping

• 1/2 cup breadcrumbs (preferably whole wheat or panko)
• 2 tablespoons vegan butter, melted
• 2 tablespoons fresh parsley, chopped (optional) – could be just 1 1/4 chopped too. 
• 1/4 cup vegan Parmesan cheese (optional)
• 1 or2 tablespoons prepared horseradish

Preparation

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
   • Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, until just tender. Drain and set aside.
   • In the same pot, add the lima beans and cook for about 3 minutes, until tender. Drain and set aside.
3. Make the Sauce:
   • In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
   • Slowly whisk in the almond milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5 minutes.
   • Stir in the nutritional yeast, Dijon mustard, ground nutmeg, dried thyme, salt, and black pepper. Mix well and remove from heat.
4. Combine and Assemble:
   • In a large mixing bowl, combine the cooked cauliflower florets and lima beans. Pour the sauce over the vegetables and stir to coat evenly.
   • Transfer the mixture to a lightly greased baking dish.
5. Prepare the Topping:
   • In a small bowl, combine the breadcrumbs with the melted vegan butter. Stir in the chopped parsley and vegan Parmesan cheese if using.
6. Bake the Gratin:
   • Sprinkle the breadcrumb mixture evenly over the top of the gratin.
   • Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the gratin is bubbly.
7. Serve:
   • Allow the gratin to cool slightly before serving. Enjoy as a main dish or a hearty side.

Serving Suggestions

• Pair with a fresh green salad or a slice of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated as needed.