Sweet potato, cauliflower & Chizou bechamel gratin

Sweet potato, cauliflower & Chizou bechamel gratin

Looking for a cosy autumnal recipe to tuck into this evening? We've got the perfect one for you! 


For the bechamel 

  • 700ml plant-based milk 
  • 40g of butter/vegan butter
  • 40g of flower
  • 80g of Chizou Pasta Lovers


  • One small cauliflower
  • 2 carrots
  • 1 sweet potato

For the topping

  • 100g breadcrumbs
  • 120g Chizou Pasta Lovers
  • Herbes de Provence 
  • Salt
  • Pepper


  • Preheat the oven at 180C
  • Cut up the vegetables into small pieces
  • Steam the vegetables to pre-cook for about 15 minutes
  • Oil an oven-proof dish and put the vegetables into it
  • Prepare the topping by mixing the breadcrumbs, seasoning and Chizou together and using your hands to crumble the Chizou slightly. 
  • In a small pot, melt the butter
  • Once melted, remove from the heat and add the flower
  • Mix until you get a paste
  • Put back on the heat & add the milk to the butter-flower mixture slowly mixing constantly
  • When the bechamel has a creamy texture, add the Chizou 
  • Pour the bechamel onto of the vegetables
  • Sprinkle the topping 
  • Put in the oven for about 45 minutes until nicely melted & brown! 

Bon appétit! 



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