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Cauliflower, kale and chickpea cheese recipe

Cauliflower, kale and chickpea cheese recipe

14 ratings

Roast your veg with paprika and thyme for a wonderful smoky flavour. Pour over a glossy cheese sauce, then bake until golden. See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 340 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 1 cauliflower, florets separated and stalks roughly chopped
  • 90g sliced kale
  • 400g tin chickpeas, drained and rinsed
  • 1 tbsp smoked paprika, plus extra to dust
  • 6 sprigs thyme, leaves picked
  • 1 tbsp extra-virgin olive oil
  • 20g buttery spread
  • 30g plain flour
  • 400ml semi-skimmed milk
  • 20g Parmesan, grated*
  • 50g 30% reduced-fat extra mature Cheddar cheese, coarsely grated
  • 1 slice wholemeal bread
2 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1425kj
    340kcal
    17%
  • Fat

    14g 21%
  • Saturates

    5g 27%
  • Sugars

    10g 11%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 29.3g Protein 19g Fibre 8.8g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. In a large, ovenproof dish, toss the cauliflower, kale, chickpeas, smoked paprika, thyme and olive oil together until evenly coated. Roast for 30 mins until the cauliflower is starting to soften.
  3. In a small pan, melt the buttery spread over a medium heat, then mix in the flour. Cook for 2 mins, stirring constantly, until it resembles a wet sandy consistency. Gradually add the milk, whisking between each addition until you have a smooth glossy sauce. Remove from the heat and stir through the Parmesan and Cheddar.
  4. Blitz the bread in a food processor to a fine breadcrumb.
  5. Pour the cheese sauce over the roasted vegetables. Sprinkle over the breadcrumbs and dust with a little smoked paprika. Bake in the oven for 10 mins until lightly golden on top.

*Use a vegetarian hard cheese to make this dish vegetarian, if required.

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