Packed full of nutritious vegetables (but with a healthy dose of cheese) this gardener’s bake is sure to satisfy vegetarians and meat-eaters alike. This dish could be used for a family dinner, a crowd-pleaser at a dinner party, or, divide it up into separate servings for your weekly work lunches.
Ingredients
Method
Preheat oven to 220°C/200°C fan. Place a 3-litre (12-cup), 20cm x 30cm ovenproof dish on an oven tray.
Heat half the oil in a large, heavy-based saucepan over medium heat. Cook spring onion, garlic, rosemary, beetroot, pumpkin and kale stalks, stirring occasionally, for 10 minutes. Add stock and bring to the boil. Reduce heat to medium and cook for 10 minutes or until the beetroot is just tender. Stir through kale leaves, lentils and tomato paste, then season. Cook, stirring, for 1 minute, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce). Spoon vegetable mixture into dish.
Cut a 1cm slice from the base of cauliflower so it sits flat on a board. Cut cauliflower head into 2cm-thick slices.
Place cauliflower slices, slightly overlapping, in rows over the vegetable mixture, brushing with remaining oil and sprinkling with mozzarella as you go. Cover dish with oiled foil.
Cook vege bake for 20 minutes. Remove foil, then cook for a further 35 minutes or until cauliflower is golden and tender.
Stand vege bake for 5 minutes before serving.
Swap
You can also use 1 onion instead of spring onions.
Use a drained, rinsed 400g can cannellini beans, chickpeas or butter beans instead of lentils, if you prefer.
Vegetarian dinner party dish ideas
For a delicious vegetarian main course at a dinner party, consider dishes that are both satisfying and flavourful. A hearty eggplant curry with coconut milk is fragrant and perfect for those eager to serve themselves. If you’re feeling an Italian influence, a ravioli with rocket and ricotta offers a comforting and indulgent option. These dishes not only cater to vegetarian preferences but also ensure a memorable dining experience with their diverse flavours and textures.