Cauliflower, potato and chorizo cheese recipe
Created by The Tesco Recipes team
Deliciously nutty with a hint of Spanish smokiness, this cauliflower cheese is more than just a sassy side dish: it's a whole meal. Serve with garlicky green beans for added goodness.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 468 calories / serving
- Freezable
Ingredients
- 400g baby potatoes, sliced into 1cm-thick slices
- 1 cauliflower, broken into large florets
- 400ml semi skimmed milk
- 1 vegetable stock cube, made up to 400ml
- 50g plain flour
- 140g extra-mature Cheddar, grated
- ½ hot dog roll, blitzed into crumbs
- 1 tsp olive oil
- 8 spicy chorizo slices
For the beans
- 220g green beans
- 2 tsp olive oil
- 2 garlic cloves, sliced
- 1 lemon, zested, ½ juiced
- 10g fresh basil, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1960kJ 468.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 2.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 41.3gProtein 23.4gFibre 7.1g
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Method
- Boil the potato slices in a large pan for 8 mins, then add the cauliflower and cook for another 4-5 mins. Drain, then tip into an ovenproof dish.
- Meanwhile, put the milk and stock in a pan and whisk in the flour. Bring to a simmer, whisking continuously, until thickened. Reduce the heat and simmer for 2 mins. Remove from the heat and stir through most of the Cheddar. Preheat the oven to gas 7, 220°C, fan 200°C.
- Pour the cheesy sauce over the potatoes and cauliflower. Toss the breadcrumbs with the oil, then scatter over the bake with the remaining cheese and chorizo slices. Bake for 15-20 mins until golden and the chorizo is crisp.
- Meanwhile, cook the beans for 1-2 mins; drain well. Heat the oil in a frying pan over a medium heat and fry the garlic for 1-2 mins. Remove from the heat and add the beans, lemon zest and juice, and the basil leaves. Serve with the cauliflower, potato and chorizo cheese.
- See more Cauliflower recipes
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.
