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Cauliflower cheese with almond and parsley crumb recipe

19 ratings

Classic cauliflower cheese gets an upgrade with a herby parsley crumbed top and flaked almonds for a wonderful, warming side for your next Sunday roast. Combat food waste by using up the leaves and stalk of the cauliflower head. See method

Serves 6 as a side
20 mins to prepare and 40 mins to cook
258 calories / serving
Freezable
Vegetarian

Ingredients

1 tbsp olive oil
25g salted butter
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp smoked paprika
¼ tsp crushed chillies
50g plain flour
200g semi-skimmed milk
1 vegetable stock cube, made up to 250ml
100g mature Cheddar
1 large cauliflower (750g), broken into florets, stalk and leaves, stalk sliced
25g flaked almonds
8g fresh flat-leaf parsley, chopped
½ lemon, zested

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1075kj
258kcal 13%
Fat
16g 22%
Saturates
7g 36%
Sugars
7g 8%
Salt
1.2g 19%

of the reference intake
Carbohydrate 16.4g Protein 10.9g Fibre 4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil and butter in a lidded frying pan over a low-medium heat. Add the onion and garlic, cover and cook for 8 mins. Add the paprika, chillies and flour; cook for 2 mins. Remove from the heat; stir in the milk and stock. Bring to the boil, bubble for 2 mins, then add the cheese. Mix until melted; season.
Meanwhile, boil all the cauliflower for 4 mins; drain and add to a baking dish. Pour over the cheese sauce.
Mix together the almonds, parsley and lemon zest; sprinkle over. Cover with foil; bake for 20 mins. Remove foil and cook for 5 mins until golden.

Tip: Make this dish up to 2 months ahead. Freeze after step 2. Defrost, then continue from step 3.

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.