Cauliflower, kale and chickpea cheese recipe
Created by The Tesco Recipes team
Roast your veg with paprika and thyme for a wonderful smoky flavour. Pour over a glossy cheese sauce, then bake until golden.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 340 calories / serving
Ingredients
- 1 cauliflower, florets separated and stalks roughly chopped
- 90g sliced kale
- 400g tin chickpeas, drained and rinsed
- 1 tbsp smoked paprika, plus extra to dust
- 6 sprigs thyme, leaves picked
- 1 tbsp extra-virgin olive oil
- 20g buttery spread
- 30g plain flour
- 400ml semi-skimmed milk
- 20g Parmesan, grated*
- 50g 30% reduced-fat extra mature Cheddar cheese, coarsely grated
- 1 slice wholemeal bread
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Shop ingredientsEach serving contains
- Energy
- 1425kJ 340.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 29.3gProtein 19.0gFibre 8.8g
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Sign in to shopMethod
- Preheat the oven to gas 7, 220°C, fan 200°C.
- In a large, ovenproof dish, toss the cauliflower, kale, chickpeas, smoked paprika, thyme and olive oil together until evenly coated. Roast for 30 mins until the cauliflower is starting to soften.
- In a small pan, melt the buttery spread over a medium heat, then mix in the flour. Cook for 2 mins, stirring constantly, until it resembles a wet sandy consistency. Gradually add the milk, whisking between each addition until you have a smooth glossy sauce. Remove from the heat and stir through the Parmesan and Cheddar.
- Blitz the bread in a food processor to a fine breadcrumb.
- Pour the cheese sauce over the roasted vegetables. Sprinkle over the breadcrumbs and dust with a little smoked paprika. Bake in the oven for 10 mins until lightly golden on top.
- Tip: *Use a vegetarian hard cheese to make this dish vegetarian, if required.
- See more Cauliflower recipes
