Kale and cauliflower cheese recipe

Kale and cauliflower cheese recipe

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 makes a tasty meat-free main or a delicious side to a roast dinner.

Prep time: 10 minutes

Cook time: 36 minutes

Servings: 4 people

Preparation

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

 

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

 

Ingredients

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Ingredients

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Preparation

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

 

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