Cauliflower Chickpea Gratin With Tomato Layer + Roasted Chickpea Side

A lighter baked gratin for two: tender cauliflower and chickpeas with a single layer of sliced tomatoes, topped with a reduced‑fat cheese sauce, served with a side of crisp roasted chickpeas.

Ingredients

  • 1 medium head cauliflower (≈600–700 g), cut into florets
  • 1 can (400 g) chickpeas, rinsed and drained — split: 200 g for the gratin, 200 g for roasting
  • 2 medium tomatoes, sliced (about 5 mm thick)
  • 150 ml low‑fat crème fraîche OR 120 g plain low‑fat yogurt + 80 ml skim milk (option)
  • 100 g reduced‑fat cheddar, grated (reserve a small pinch for the roasted chickpeas)
  • 1 tsp Dijon mustard
  • Pinch nutmeg
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil for the baking dish
  • 1 tbsp olive oil for roasting chickpeas
  • 1/2 tsp dried thyme or oregano (optional, mild)

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Steam or simmer cauliflower florets 6–8 minutes until just tender; drain very well and let steam off in a colander.
  3. Pat chickpeas dry. Reserve 200 g for the gratin and place the remaining 200 g in a bowl for roasting; toss the roasting portion with 1 tbsp olive oil, salt, pepper and a pinch of the grated cheese (optional).
  4. Lightly oil a small ovenproof baking dish for two. Spread cauliflower evenly, scatter the 200 g chickpeas over it, then arrange tomato slices in a single layer on top. Sprinkle thyme or oregano if using.
  5. Mix low‑fat crème fraîche (or yogurt + milk), Dijon mustard, nutmeg, salt and pepper until smooth. Stir in about two‑thirds of the grated cheese.
  6. Pour the sauce evenly over the layered vegetables and tomatoes; sprinkle remaining cheese on top.
  7. Put the gratin in the oven and the chickpeas for roasting on a separate tray. Roast chickpeas 20–25 minutes, shaking once, until golden and crisp. Bake gratin 20–25 minutes until bubbling and golden; optionally grill 1–2 minutes to brown the top.
  8. Rest the gratin 5 minutes. Serve each portion with a small bowl or spoonful of roasted chickpeas for crunch.

Notes

  • Ensure cauliflower and chickpeas are well drained to avoid a watery gratin.
  • Tomato slices should be even so they form a single consistent layer.
  • Low‑fat crème fraîche or yogurt keeps the dish lighter while keeping creaminess.
  • Roasted chickpeas can be made ahead and re‑crisped in a hot oven 5–7 minutes before serving.

Calories estimate

Approx. 480 kcal per person (two portions). Estimated total for recipe ≈ 960 kcal. Actual values depend on product brands and sizes.

Recipe Variations

  • Vegan: Use plant‑based yogurt or crème alternative and vegan melting cheese; bake the same way.
  • Spinach Layer: Wilt 100 g baby spinach briefly and add a thin layer between cauliflower and tomatoes for extra greens.
  • Feta & Herb Twist: Replace reduced‑fat cheddar with 80 g crumbled feta; omit nutmeg and add chopped parsley before serving.
  • Crunchy Breadcrumb Top: Mix 20 g whole‑grain breadcrumbs with 1 tsp olive oil and a pinch of pepper; sprinkle over cheese for a crunchy finish.
  • Spiced Roasted Chickpeas (optional mild): Add 1/2 tsp ground cumin and 1/4 tsp smoked paprika to the roasting chickpeas for warmth (keeps heat mild).