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Cauliflower cheese bites recipe

Cauliflower cheese bites recipe

38 ratings

Liven up lunchboxes with these cauliflower cheese bites using creamy Cheddar cheese, spinach and cherry tomatoes. Inspired by the classic roast dinner side, these cheesy snacks are perfect for batch cooking ahead of a busy week – they can be stored for 3 days and enjoyed throughout the week. See method

  • Makes 6
  • 15 mins to prepare and 30 mins to cook
  • 108 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free


  • ¼ cauliflower
  • 3 eggs
  • 15g baby spinach, chopped
  • 60g Cathedral City Mature Cheddar, grated
  • 6 cherry tomatoes, halved
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    4g 20%
  • Sugars

    1g 1%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 1.4g Protein 7.4g Fibre 0.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Blanch the cauliflower in boiling water for 4-6 mins until just tender. Drain and set aside to cool a little.
  2. Meanwhile, grease a 6-hole mini muffin tin with butter. Beat the eggs in a large bowl, then stir in the spinach and 45g of the cheese. Chop the cooled cauliflower into small pieces and stir into the egg mixture; season. Divide the mixture between the holes in the muffin tin, place 2 tomato halves into each, then divide the remaining cheese between them.
  3. Bake for 25-30 mins until set and turning golden. Allow to cool a little before removing from the tin, then transfer to a wire rack to cool completely. Will keep for up to 3 days in an airtight container in the fridge.

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.

See more Healthy snack ideas

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