Name: Creamy cauliflower & parsnip gratin (ve)
Ingredients: 250 g cauliflower (cut into florets); 250 g parsnip (peeled and cut into chunks ); 12.6 ml oil; 150 g tinned butter beans (drained & rinsed); 300 ml plant-based milk; 10 g nutritional yeast; 2.7 g onion powder; 2.8 g garlic granules; 2.5 g salt; 20 ml lemon juice; 50 g breadcrumbs

Ingredients

Servings: 10

250 g

cauliflower cut into florets
250 g

parsnip peeled and cut into chunks
12.6 ml

oil
150 g

tinned butter beans drained & rinsed
300 ml

plant-based milk
10 g

nutritional yeast
2.7 g

onion powder
2.8 g

garlic granules
2.5 g

salt
20 ml

lemon juice
50 g

breadcrumbs

Instructions

Preheat the oven to 180°C.
Put the cauliflower and parsnip into a shallow tray. Drizzle with the oil and then roast in the oven for 20-30 minutes until golden brown.
Make the white sauce by adding the remaining ingredients (excluding the breadcrumbs) into a jug and blending with a stick blender until smooth.
Pour the white sauce over the roasted vegetables and then sprinkle over the breadcrumbs.
Bake for 30 minutes until golden brown.

Notes

Key facts (per serving):

Fibre: 3.6g
Protein: 3.4g
Saturated Fat: 0.2g
Other Nutrition Facts: contains zinc, iron, vit B12, & omega-3.
Allergens: gluten, plus whichever milk is selected (soya milk, oat milk, for example)
Carbon Emissions: 0.11kg, very low