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Cauliflower cheese

Serves:
4
Time:
55 mins

This is the perfect accompaniment to any dish.

Each serving contains:

Med FAT
12.00g

Med SAT
5.50g

Low SUGAR
6.40g

Low SALT
0.60g

Ingredients

Contains allergens Vegetarian
  • 1 medium cauliflower
  • ½ pint cheese sauce
  • 25g mature cheese, grated

Method

  1. Bring a pan of water to the boil
  2. While the water’s heating prepare the cauliflower by taking off the green outer leaves and the bottom of the stem
  3. Cut the cauliflower into florets about 2.5cm square
  4. Place the cauliflower in the pan, bring to the boil, then turn the heat down and simmer for 5-8 minutes. Test with a fork to check if the cauliflower is ready. It should just be tender
  5. Drain the cauliflower and place it in a casserole dish. Cover with cheese sauce, sprinkle with extra grated cheese and brown under the grill or in the oven until the sauce is bubbling and the cheese has melted

Other options

Instead of cauliflower, why not try using broccoli (takes about 3 minutes to cook) or lightly fried, steamed or boiled sliced leeks.

Nutritional information

Nutrient Per 100g Per portion (216g)
Energy 95kcal (398kJ) 205kcal (860kJ)
Protein 5.8g 12.5g
Carbohydrate 5.8g 12.5g
(of which sugars) 2.9g 6.4g
Fat 5.6g 12.0g
(of which saturates) 2.6g 5.5g
Fibre 1.2g 2.6g
Sodium 0.10g 0.22g
Salt 0.2g 0.6g

Suitable for vegetarians if cheese is made from vegetarian rennet.

Allergy advice

Contains: milk (some cheese sauce mixes contain mustard, always check the label).

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.

Contains allergens Vegetarian
  • 1 medium cauliflower
  • ½ pint cheese sauce
  • ¾ oz mature cheese, grated

Method

  1. Bring a pan of water to the boil.
  2. While the water’s heating prepare the cauliflower by taking off the green outer leaves and the bottom of the stem.
  3. Cut the cauliflower into florets about 2.1 ¾ inch square.
  4. Place the cauliflower in the pan, bring to the boil, then turn the heat down and simmer for 5-8 minutes. Test with a fork to check if the cauliflower is ready. It should just be tender.
  5. Drain the cauliflower and place it in a casserole dish. Cover with cheese sauce, sprinkle with extra grated cheese and brown under the grill or in the oven until the sauce is bubbling and the cheese has melted.

Other options

Instead of cauliflower, why not try using broccoli (takes about 3 minutes to cook) or lightly fried, steamed or boiled sliced leeks.

Nutritional information

Nutrient Per 100g Per portion (216g)
Energy 95kcal (398kJ) 205kcal (860kJ)
Protein 5.8g 12.5g
Carbohydrate 5.8g 12.5g
(of which sugars) 2.9g 6.4g
Fat 5.6g 12.0g
(of which saturates) 2.6g 5.5g
Fibre 1.2g 2.6g
Sodium 0.10g 0.22g
Salt 0.2g 0.6g

Suitable for vegetarians if cheese is made from vegetarian rennet.

Allergy advice

Contains: milk (some cheese sauce mixes contain mustard, always check the label).

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.