Squash and Cauliflower Gratin
Easy to make in our EK2528 Plant M!lk Maker
450g squash, chopped into cubes
3 tbsp plain flour
1 ½ tbsp olive oil
1 head of garlic, top removed
1 bay leaf
Sprig of thyme
90g hazelnut pulp
1 tbsp olive oil
Step 1: Roast the squash, cauliflower and garlic for 30 minutes at 180 degrees.
Step 2: Leave to cool briefly, then remove the garlic from the skin and place the vegetables in an oven dish.
Step 3: To make the sauce for the base, heat the oil and flour in a saucepan until they form a paste.
Step 4: Add in the stock, bay leaf and thyme and pour over the roasted vegetables.
Step 5: Toast the breadcrumbs, hazelnut pulp and olive oil in a pan and sprinkle over the top of the vegetable mix.