Kale and cauliflower cheese recipe
Creamy cauliflower cheese is one of those sides that always steals the show. We've added crispy kale and a gooey blend of Cheddar, Manchego and hard cheese for a heavenly bake that will transform your roast dinner.
See method- Serves 6
- 5 mins to prepare and 40 mins to cook
- 336 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 cauliflower, cut into florets
- 150g kale
- 50g butter
- 50g plain flour
- 2 tsp mustard powder
- 500ml milk
- 100g mature Cheddar cheese, grated
- 75g Manchego cheese, grated
- 50g vegetarian Italian-style hard cheese, grated
- 1 tsp wholegrain mustard
- ½ tsp ground black pepper
Each serving contains
- Energy
- 1400kJ 336.0kcal
- Fat
- 23g
- Saturates
- 13g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 13.6gProtein 18.6gFibre 3.5g
Method
- Bring a pan of lightly salted water to the boil and cook the cauliflower for 10 mins. Add the kale to the top of the pan and cook for a further 2 mins, then drain well and set aside.
- Preheat the oven to gas 7, 220ºC, fan 200ºC.
- Meanwhile, melt the butter in a pan, then add the flour and cook over a low heat for 1 min, stirring continually. Add the mustard powder, stir and remove from the heat. Gradually add the milk a little at a time, stirring well to beat out any lumps.
- Return to the heat and bring to a simmer, stirring all the time. Once bubbling, cook for 2-3 mins until thickened.
- Stir in ⅔ of the Cheddar, half of the Manchego and half of the vegetarian hard cheese and beat well. Add the mustard and pepper and beat again. Add the drained cauliflower and kale to the sauce and toss well to coat. Transfer to a 2 pint gratin dish.
- Mix the remaining cheeses together and scatter over the top. Bake for 20 mins until golden and cooked through. Serve with roast chicken or gammon as a delicious side dish.
- See more Cheese recipes
Freezing and defrosting guidelines
Allow to cool completely. Transfer to an airtight, freezer-safe container, seal and freeze for up to 3 months.
Defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on a medium heat, stirring occasionally until the dish is heated through.
