Cauliflower cheese and bean bake recipe
Cheesy cauliflower and smoky bacon bits combine for this quick and easy midweek meal. Let the oven do all the hard work for this great bake!
See method- Serves 4
- 5 mins to prepare and 35 mins to cook and 5 mins to cool
- 456 calories / serving
- Freezable
Ingredients
- 400g frozen cauliflower
- 1 onion, finely sliced
- 50g frozen leeks
- 1 ½ tbsp olive oil
- 1 garlic clove, crushed
- 3 tbsp plain flour
- 1 reduced-salt vegetable stock cube, made up to 500ml
- 1 tbsp miso paste
- 100g Grana Padano, finely grated
- 2 x 400g tins butter beans, rinsed and drained
- 75g (3 slices) crusty white bloomer, blitzed into breadcrumbs
- 100g smoked back bacon, finely chopped
Each serving contains
- Energy
- 1915kJ 456.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 2.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 41.9gProtein 25.6gFibre 9.0g
Method
- Heat the oven to gas 6, 200°C, fan 180°C. Tip the cauliflower, onion and leeks into a large roasting dish. Add the oil and garlic and toss well to coat. Roast for 20 mins until the onion and cauliflower are tender.
- Meanwhile, whisk the flour and 4 tbsp cold water in a small bowl to make a smooth paste. Heat the stock in a pan over a medium heat and whisk in the miso and the flour paste. Heat, whisking continuously, for 6-8 mins until thickened. Stir in the cheese and cook for 3-4 mins more for a thick, smooth sauce. Season.
- Drain any water from the cauliflower dish, then stir in the beans and the cheese sauce to coat.
- Mix the breadcrumbs and bacon, then scatter over the dish. Bake for 20 mins until the top is golden and the sauce is bubbling. Leave to stand for 5 mins before serving.
- See more Budget recipes
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer
