Skip to content
Kale and cauliflower cheese recipe

Kale and cauliflower cheese recipe

44 ratings

Creamy cauliflower cheese is one of those sides that always steals the show. We've added crispy kale and a gooey blend of Cheddar, Manchego and hard cheese for a heavenly bake that will transform your roast dinner. See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 336 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 cauliflower, cut into florets
  • 150g kale
  • 50g butter
  • 50g plain flour
  • 2 tsp mustard powder
  • 500ml milk
  • 100g mature Cheddar cheese, grated
  • 75g Manchego cheese, grated
  • 50g vegetarian Italian-style hard cheese, grated
  • 1 tsp wholegrain mustard
  • ½ tsp ground black pepper

Did you know?

KaleCarefully grown for ruffled leaves and a distinct flavour Kale
Carefully grown for ruffled leaves and a distinct flavour
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1400kj
    336kcal     17%

  • Fat

    23g 33%

  • Saturates

    13g 67%

  • Sugars

    7g 7%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 13.6g Protein 18.6g Fibre 3.5g

Method

  1. Bring a pan of lightly salted water to the boil and cook the cauliflower for 10 mins. Add the kale to the top of the pan and cook for a further 2 mins, then drain well and set aside.
  2. Preheat the oven to gas 7, 220ºC, fan 200ºC. 
  3. Meanwhile, melt the butter in a pan, then add the flour and cook over a low heat for 1 min, stirring continually. Add the mustard powder, stir and remove from the heat. Gradually add the milk a little at a time, stirring well to beat out any lumps.
  4. Return to the heat and bring to a simmer, stirring all the time. Once bubbling, cook for 2-3 mins until thickened.
  5. Stir in ⅔ of the Cheddar, half of the Manchego and half of the vegetarian hard cheese and beat well. Add the mustard and pepper and beat again. Add the drained cauliflower and kale to the sauce and toss well to coat. Transfer to a 2 pint gratin dish.
  6. Mix the remaining cheeses together and scatter over the top. Bake for 20 mins until golden and cooked through. Serve with roast chicken or gammon as a delicious side dish.

Freezing and defrosting guidelines

Allow to cool completely. Transfer to an airtight, freezer-safe container, seal and freeze for up to 3 months.

Defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on a medium heat, stirring occasionally until the dish is heated through.

See more Cheese recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.