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Squash, cauliflower and roasted garlic gratin

Squash, cauliflower and roasted garlic gratin


Food blogger and cookbook author Izy Hossack shares one of her favourite dishes with Co-op Food readers

  • Feeds 2 Feeds 2
  • Ready in 1 hour

Each serving contains

  • Energy
    2119kj 508kcal
  • Fat
    High 41%
  • Saturates
    Low 27%
  • Sugar
    Low 41%
  • Salt
    Low 41%

% of adult’s reference intake | Carbohydrates per serving : 43g

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  • 450g (1 small or 1/2 large) butternut squash, peeled, deseeded and cut into chunks
  • 1/2 large head Co-op British cauliflower, cut into florets
  • 1 bulb garlic, top sliced off
  • 2 tbsp Co-op olive oil
  • For the sauce:
  • 1 1/2 tbsp Co-op olive oil
  • 3 tbsp Co-op plain flour
  • 300ml vegetable stock
  • 1 bay leaf (optional)
  • For the topping:
  • 1 tbsp Co-op olive oil
  • 30g breadcrumbs
  • 10g Parmesan, grated
  • 4 sprigs thyme, leaves picked (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Toss the squash, cauliflower and garlic together in the oil, then tip into a large baking tray
  3. Season, then roast for 30 mins, stirring halfway through
  4. When cooked, remove the tray from the oven and leave to one side
  5. To make the sauce, heat the oil and flour in a pan over a medium heat for 1 minute, stirring into a paste
  6. Reduce the heat and gradually pour in the stock, stirring constantly
  7. Add the bay leaf, if using, and cook for 15 mins, stirring occasionally
  8. Next, make the topping
  9. Heat the oil in a small frying pan, add the breadcrumbs and stir for 1 minute
  10. Mix in the Parmesan and remove the pan from the heat
  11. When cool enough to handle, squeeze the cooked garlic cloves out of their skins
  12. Transfer the garlic and the rest of the veg into a baking dish, then pour over the sauce, discarding the bay leaf
  13. Add the breadcrumb topping, sprinkle over the thyme leaves, if using, and bake for 20 mins, until golden