Cauliflower, Cheddar and Lentil Casserole
Tender cauliflower and lentils cook in a creamy cheddar sauce, with whole-wheat bread alongside for a comforting, filling meal.
15 min
Prep
240 min
Cook
4
Serves
615
Calories
Macros · per serving
36g protein
69g carbs
21g fat
Ingredients
For 4 servings
- 800 g cauliflower
- 480 g canned lentil
- 200 g cheddar cheese
- 100 g onion
- 150 ml vegetable broth
- 200 ml milk
- 15 g cornstarch
- 1 tsp mustard powder
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 240 g whole wheat bread
Instructions
- 1
Choose cheddar labeled suitable for vegetarians. Cut the cauliflower into roughly 4 cm florets, finely chop the onion and grate the cheddar. Keep the cheese and milk refrigerated until their cooking stages.
- 2
Put the cauliflower, onion, vegetable broth, mustard powder, garlic powder, salt and pepper into a 4-quart Crock-Pot. Stir, cover and cook on HIGH for 3 hours, until the cauliflower stems are tender when pierced with a fork.
- 3
Near the end of this stage, drain and rinse the canned lentils; the listed 480 g is their drained weight, approximately two 400 g cans. Whisk the cold milk and cornstarch together in a bowl until smooth.
- 4
Gently fold the lentils and milk mixture into the cauliflower. Cover and cook on HIGH for 45 minutes, until the lentils are hot and the sauce has thickened and is bubbling around the edges.
- 5
Gently stir in 150 g of the cheddar and sprinkle the remaining 50 g over the surface. Cover and cook on HIGH for 15 minutes, until melted. Check that the center reaches 165°F/74°C with a food thermometer; continue on HIGH if needed to reach that temperature. Total scheduled cooking time is 4 hours.
- 6
Divide the casserole among four plates and serve each portion with 60 g of room-temperature whole wheat bread.
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