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Dinner recipe · from the recipe book

Cauliflower, Kale and White Bean Bake

Tender cauliflower, sweet red pepper, kale and creamy white beans in a garlicky cheddar-and-mustard sauce, under a crunchy pumpkin and sesame seed crust.

Cauliflower, Kale and White Bean Bake

Ingredients

  • 1 medium head600 gCauliflowercut into bite-size florets
  • 7¼ cups chopped150 gKalestems removed, chopped
  • 2 medium240 gRed bell pepperdiced
  • 1½ medium150 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2 cups350 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2 tbsp25 gOlive oil
  • ¼ cup30 gAll-purpose flour
  • 2 cups (470 ml)480 gMilk, 2%
  • ½ cup120 gVegetable broth
  • ¾ cup shredded90 gCheddar cheeseshredded
  • 2 tsp10 gYellow mustard
  • 2 tsp2 gDried thyme
  • ¼ tsp0.5 gGround nutmeg
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup50 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ¼ cup30 gPlain dry breadcrumbs

Steps

  1. Heat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. Prepare the vegetables first: cut the cauliflower, chop the kale, dice the bell pepper and onion, and mince the garlic. Shred the cheddar.
  3. Bring a large pot of water to a boil, add the cauliflower and cook 4 minutes, then add the kale for 1 more minute. Drain well and spread in the baking dish with the drained great northern beans.
  4. In the same pot, heat two-thirds of the olive oil over medium heat. Cook the onion and bell pepper 5 minutes until soft, then add the garlic for 30 seconds.
  5. Sprinkle the flour over the vegetables and stir 1 minute. Slowly whisk in the milk, then the vegetable broth, and simmer, stirring, 3–4 minutes until thickened.
  6. Take the pot off the heat and stir in two-thirds of the cheddar, the mustard, thyme, nutmeg, salt and black pepper until smooth.
  7. Pour the sauce over the cauliflower, kale and beans in the dish and stir gently to coat.
  8. For the seed crust, toss the pumpkin seeds, sesame seeds and breadcrumbs with the remaining one-third of the olive oil and the remaining one-third of the cheddar. Scatter evenly over the casserole.
  9. Bake uncovered 25–30 minutes until bubbling at the edges and the crust is golden. Rest 10 minutes before serving.

Contains: Milk, Gluten, Sesame. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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