Cauliflower Steaks with Spinach Gratin & Green Beans

Cauliflower Steaks with Spinach Gratin

& Green Beans

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, we’ve taken the typical gratin to the next level by transporting it out of the casserole dish and onto a cauliflower steak. We hope you find the combination of creamy spinach and cheese with a layer of crunchy, golden crumb topping to be delicious and irresistible.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
Cauliflower Steaks with Spinach Gratin & Green Beans
Title
  • 1 head Cauliflower
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 2 Tbsps Butter
  • 2 Tbsps All-Purpose Flour
  • 1 cup Milk
  • 2 oz Cheddar Cheese
  • ¼ cup Panko Breadcrumbs
  • 1 Lemon
  • 1 Tbsp Dijon Mustard
  • ¼ cup Slivered Almonds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Preheat oven to 500°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Trim the ends off the green beans. Very finely chop the spinach. Peel and mince the garlic. Grate the cheese. Cut the cauliflower in half lengthwise, then cut each half into 2 thick slices, leaving the core and stem intact. Cut the lemon into 6 wedges and remove the seeds.
Roast the cauliflower:
2 Roast the cauliflower:
Place the cauliflower steaks on a lightly oiled baking sheet. Drizzle them with a little olive oil and season with salt and pepper on both sides. Roast for 20 to 22 minutes, or until slightly browned and almost tender when pierced with a knife, turning over halfway through.
Cook the green beans & toast the almonds:
3 Cook the green beans & toast the almonds:
While the cauliflower roasts, add the green beans to the boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain and rinse under cold water. Slice the drained green beans in half lengthwise. In a small pan, toast the slivered almonds on medium heat for 2 to 3 minutes, or until golden brown, stirring frequently.
Make the béchamel sauce:
4 Make the béchamel sauce:
While the cauliflower continues to roast, melt the butter in a small pot on medium. Add the garlic; cook about 1 minute, or until softened. Stir in the flour; cook 1 to 2 minutes, or until lightly golden and toasted. Slowly whisk in the milk, breaking up any lumps. Bring the mixture to a boil and reduce the heat to low; simmer 2 to 3 minutes, or until thickened. Add the cheddar cheese and whisk until melted. Remove from heat and stir in the chopped spinach; season with salt and pepper to taste.
Bake the gratin:
5 Bake the gratin:
While the cauliflower finishes roasting, toss the panko breadcrumbs with a little olive oil to moisten them slightly. When the cauliflower steaks are done, remove from the oven and top each with a layer of béchamel sauce, then the panko breadcrumbs. Return to the oven and bake for 2 to 3 minutes, or until the crumbs are golden brown. Let stand while dressing the green beans.
Dress the beans & plate your dish:
6 Dress the beans & plate your dish:
In a medium bowl, toss the green beans with the juice of 4 lemon wedges, the Dijon mustard, 1 tablespoon of olive oil, and the toasted almonds; season with salt and pepper to taste. Divide the cauliflower and green beans between 2 plates. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Get Plans

Cauliflower Steaks with Spinach Gratin

Prepare your ingredients:
1 Prepare your ingredients:
Preheat oven to 500°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Trim the ends off the green beans. Very finely chop the spinach. Peel and mince the garlic. Grate the cheese. Cut the cauliflower in half lengthwise, then cut each half into 2 thick slices, leaving the core and stem intact. Cut the lemon into 6 wedges and remove the seeds.
2 Roast the cauliflower:
Place the cauliflower steaks on a lightly oiled baking sheet. Drizzle them with a little olive oil and season with salt and pepper on both sides. Roast for 20 to 22 minutes, or until slightly browned and almost tender when pierced with a knife, turning over halfway through.
Roast the cauliflower:
Cook the green beans & toast the almonds:
3 Cook the green beans & toast the almonds:
While the cauliflower roasts, add the green beans to the boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain and rinse under cold water. Slice the drained green beans in half lengthwise. In a small pan, toast the slivered almonds on medium heat for 2 to 3 minutes, or until golden brown, stirring frequently.
4 Make the béchamel sauce:
While the cauliflower continues to roast, melt the butter in a small pot on medium. Add the garlic; cook about 1 minute, or until softened. Stir in the flour; cook 1 to 2 minutes, or until lightly golden and toasted. Slowly whisk in the milk, breaking up any lumps. Bring the mixture to a boil and reduce the heat to low; simmer 2 to 3 minutes, or until thickened. Add the cheddar cheese and whisk until melted. Remove from heat and stir in the chopped spinach; season with salt and pepper to taste.
Make the béchamel sauce:
Bake the gratin:
5 Bake the gratin:
While the cauliflower finishes roasting, toss the panko breadcrumbs with a little olive oil to moisten them slightly. When the cauliflower steaks are done, remove from the oven and top each with a layer of béchamel sauce, then the panko breadcrumbs. Return to the oven and bake for 2 to 3 minutes, or until the crumbs are golden brown. Let stand while dressing the green beans.
6 Dress the beans & plate your dish:
In a medium bowl, toss the green beans with the juice of 4 lemon wedges, the Dijon mustard, 1 tablespoon of olive oil, and the toasted almonds; season with salt and pepper to taste. Divide the cauliflower and green beans between 2 plates. Garnish with the remaining lemon wedges. Enjoy!
Dress the beans & plate your dish:
Browse Steps
1 of 6