Cheesy Cauliflower & Cannellini Bean Gratin

While the cauliflower is roasting, finely chop the brown onion. Pick and roughly chop the thyme leaves. Finely chop the garlic (or use a garlic press). Drain and rinse the cannellini beans. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Thinly slice the pear (see ingredients list). Tear or cut the ciabatta into 1cm chunks and add to a medium bowl. Set aside.

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.

Heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Add the onion and thyme (reserve a pinch for the bread topping) and cook, stirring regularly, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to medium and add the pure cream (see ingredients list), cannellini beans, lemon zest and vegetable stock. Stir to combine and simmer until slightly reduced, 5-6 minutes.

While the beans are simmering, add the reserved thyme, a generous drizzle of olive oil and a generous pinch of salt and pepper to the bowl with the ciabatta chunks. Toss to combine. Transfer the creamy bean mixture to the baking dish with the roasted cauliflower and stir to combine. Top with the ciabatta chunks and sprinkle over the grated Parmesan cheese. Bake on the top oven rack until the bread is golden, 5-10 minutes.

While the gratin is baking, add the pear and mixed salad leaves to a medium bowl. Add a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Just before serving, toss to combine.