Cauliflower Cheese Steak & Cannellini Bean Gratin with Sage Crumbs Recipe

Preheat the oven to 400°F (200°C). Cut the cauliflower into steaks by slicing them crosswise into 1-inch thick slices. Place the cauliflower steaks on a baking sheet and brush both sides with olive oil. Season with salt and pepper.

Roast the cauliflower steaks in the preheated oven for 15-20 minutes or until they are tender and lightly browned.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Add the cannellini beans and vegetable broth to the skillet. Bring to a simmer and let cook for 5-7 minutes until the beans are heated through and the broth has reduced slightly.

In a separate small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the bread crumbs and chopped sage leaves. Cook for 3-4 minutes, stirring occasionally, until the breadcrumbs are crispy and golden brown.

Remove the cauliflower steaks from the oven and divide them among 4 individual gratin dishes. Top each steak with the cannellini bean mixture, then sprinkle with the grated cheddar cheese.

Place the gratin dishes back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Sprinkle the sage breadcrumbs over the top of each gratin dish and serve immediately.