Create a batch-cook meal with this cauliflower & butter bean gratin to add to your weekly meal prep

Throwing the traditional white sauce out the window, this curry recipe is inspired by a variant called Yaki Curry, typically used for rice gratins

60 min
medium
Cauliflower & butter bean curry gratin being served in a dish© Patricia Niven
By Tim Anderson
7 days ago
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Doria is a rice gratin, a yōshoku favourite dating back to the 1930s. Traditionally, they are made with white sauce, but there are also versions made with curry – a variant sometimes called yaki curry. 

This recipe, using cauliflower, is what you'd get if a curry and cauliflower cheese had a baby. It's great as a side dish, but with the addition of butter beans, it makes a very satisfying vegetarian main.

JapanEasy Kitchen is built around a simple idea: how a small, accessible set of Japanese pantry staples can transform everyday cooking. Using ingredients widely available in UK supermarkets, such as miso, soy sauce, mirin, rice vinegar, noodles and tofu, Tim Anderson offers flavour-packed recipes that feel both inventive and achievable.

Ingredients

  • 1 medium head (450-500g/16-18oz) cauliflower, cut into florets
  • Salt, to taste
  • 2 portions curry roux, about 30-50g/1-2oz, depending on the brand you have – check the instructions on the box
  • 300-350ml/11-12fl oz water
  • A little butter, for greasing
  • 2 portions cooked rice (from 150g/5oz uncooked weight)
  • 1 tin butter beans (400g/14oz), drained and rinsed and drained again (optional)
  • 150g/5oz medium cheddar, Edam, mozzarella (any good, not-too-strong melting cheese), sliced or grated
  • Crispy onions and Japanese pickles, to garnish (optional)

Method

1. Boil, steam or microwave the cauliflower until just tender, but with plenty of bite – about 4 to 5 minutes, depending on the cooking method. Drain the cauliflower well, then season it with a little salt.


2. Prepare two portions of curry sauce according to the instructions on the box. For a standard 90-100g (4oz) box of roux, this usually entails dissolving half of the box into 300-350ml (11-12fl oz) of simmering water (you can skip the instructions about adding onions or meat or any other veg).


3. Preheat the oven to 200ºC/180°C fan/gas 6). Grease a 20cm (8in) gratin dish or baking dish with a little butter.


4. Scoop the rice into the bottom of the prepared dish, packing it tightly so the sauce doesn't drip down into it too much – you want a distinct layer of sauce. Place the blanched cauliflower on top of the rice in an even layer along with the butter beans (if using), then pour over the curry sauce. Top with the cheese, then bake for 20 to 25 minutes until well browned.


5. Serve piping hot, garnished with crispy onions and pickles, if you like – fukujinzuke is a classic choice, but pickled ginger is also delicious.


Make it vegan: Use plant butter and vegan cheese – anything mild and melty will do.

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