This side dish is super delicious and is so easy to make. The cheesy white sauce combined with the cauliflower and butter beans is impressively tasty. Add this dish to your favourite meat dish!


  • 250g Pancetta, cut into 1cm cubes

  • 1 large head of cauliflower, washed and cut into florets

  • 1 can of butter beans, rinse and drained

  • 2 handfuls of fresh breadcrumbs

  • 3 cloves garlic, minced

  • 4 sprigs of thyme, discard stalks

  • 150g grated parmesan, grated

  • 150g grated cheddar, grated

  • Béchamel

  • 30g butter

  • ¼ cup flour

  • 400ml milk

  • 1 bay leaf

  • Pinch nutmeg


  • 1.

    Bring a large pot of salted water to the boil. Add the cauliflower florets and cook for 5-8 minutes or until just tender. Drain and cool slightly.

  • 2.

    Combine the breadcrumbs with the thyme, garlic and cheeses.

  • 3.

    Preheat the oven to 200C.

  • 4.

    To make the béchamel: Heat the milk with the bay leaf in a pot. Meanwhile, melt the butter in another saucepan on medium heat. Once melted, add the flour and with a wooden spoon incorporate well by stirring for 3 minutes or until it forms a ball. Add the milk little by little, stirring constantly until there are no lumps. Bring to the boil and then remove from the heat once thick, add nutmeg and season with salt and pepper.

  • 5.

    In a baking dish, arrange the cooked cauliflower and drained butter beans in one layer. Pour over the béchamel and scatter the breadcrumbs and cheese mix.

  • 6.

    Place in the oven and cook for 30 minutes or until the cheese and bread crumbs are golden in colour.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 290kj
  • Fat Total 16g
  • Saturated Fat 8g
  • Protein 14g
  • Carbohydrate 21g
  • Sugar 3g
  • Sodium 381mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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What to do with the pancetta