Cauliflower cheese with almond and parsley crumb recipe
Classic cauliflower cheese gets an upgrade with a herby parsley crumbed top and flaked almonds for a wonderful, warming side for your next Sunday roast. Combat food waste by using up the leaves and stalk of the cauliflower head.
See method- Serves 6 as a side
- 20 mins to prepare and 40 mins to cook
- 258 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 25g salted butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp smoked paprika
- ¼ tsp crushed chillies
- 50g plain flour
- 200g semi-skimmed milk
- 1 vegetable stock cube, made up to 250ml
- 100g mature Cheddar
- 1 large cauliflower (750g), broken into florets, stalk and leaves, stalk sliced
- 25g flaked almonds
- 8g fresh flat-leaf parsley, chopped
- ½ lemon, zested
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Shop ingredientsEach serving contains
- Energy
- 1075kJ 258.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 16.4gProtein 10.9gFibre 4.0g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil and butter in a lidded frying pan over a low-medium heat. Add the onion and garlic, cover and cook for 8 mins. Add the paprika, chillies and flour; cook for 2 mins. Remove from the heat; stir in the milk and stock. Bring to the boil, bubble for 2 mins, then add the cheese. Mix until melted; season.
- Meanwhile, boil all the cauliflower for 4 mins; drain and add to a baking dish. Pour over the cheese sauce.
- Mix together the almonds, parsley and lemon zest; sprinkle over. Cover with foil; bake for 20 mins. Remove foil and cook for 5 mins until golden.
Tip
Make this dish up to 2 months ahead. Freeze after step 2. Defrost, then continue from step 3.
Freezing and defrosting guidelines
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.
