You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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.
Before you comment please read our community guidelines.