Skip to content
Cauliflower cheese with almond and parsley crumb recipe

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


  • 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

  • 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


  1. 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.

  2. Meanwhile, boil all the cauliflower for 4 mins; drain and add to a baking dish. Pour over the cheese sauce.

  3. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.