Harissa, feta and oregano cauliflower cheese recipe
Created by Helen Graham
Chef Helen Graham's reimagined cauliflower cheese is to die for. 'This is great as a side but if you want to turn this into a full meal, skip the breadcrumbs in favour of a few sheets of filo brushed with olive oil. Sprinkle over some sesame seeds and cumin, before baking as per step 4', explains Helen. Either way, we reckon this dish is staying on your roast repertoire.
See method- Serves 8 as a side (6 as a main)
- Takes 40 mins
- 333 calories / serving
- Freezable
- Vegetarian
- Gluten-free
Ingredients
- 1 medium-large cauliflower
- 200g frozen peas
- 60g butter
- 1 tbsp dried oregano
- 3 tbsp plain flour
- 600ml whole milk
- 2½ tsp English mustard
- 2½ tbsp Tesco Finest rose harissa paste
- 130g mature Cheddar, grated
- 60g panko breadcrumbs
- 2 tbsp olive oil, plus extra (optional)
- 3 tsp harissa seasoning (we used Schwartz)
- 80g feta, crumbled
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Shop ingredientsEach serving contains
- Energy
- 1390kJ 333.0kcal
- Fat
- 22g
- Saturates
- 12g
- Salt
- 1.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 18.6gProtein 13.1gFibre 4.0g
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Method
- Bring a large pan of water to the boil. Break the cauliflower into roughly even-sized florets and boil for 2 mins, before adding the peas and boiling for a further 2 mins. Drain, leaving in a colander in the sink for 10 mins to steam-dry.
- Preheat the oven to 220°C, fan 200°C, gas 7. Add the butter to a saucepan on a medium heat. Stir until melted and starting to foam. Add the oregano, stir for a few seconds until fragrant, before whisking in the flour until smooth. Cook for a few mins until it starts to brown, before gradually adding the milk, whisking thoroughly between each addition until completely smooth. Gently bring the bechamel to a simmer for 2-3 mins until it thickens nicely.
- Whisk in the mustard, harissa and 80g Cheddar along with 1 tsp salt. Mix in the cauliflower and peas, then transfer to an ovenproof dish.
- In a bowl, stir together the panko, oil and harissa seasoning. Sprinkle evenly over the cauliflower cheese, along with the remaining Cheddar, feta, some seasoning and a drizzle more oil, if you like. Bake in the oven for 15-20 mins until bubbling and golden.
- See more Sunday roast 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.
