Cauliflower Cheese
Elmlea ‘Emily’s Easy Easter’ Recipes
Elmlea ‘Emily’s Easy Easter’ Recipes
- 15 minutes
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Prep time ![]()
Ready in
- 6 portions
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Servings - Easy
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Difficulty
Ingredients
- 1 large cauliflower
- 150 g cheddar cheese grated
- 284 ml Elmlea Single
- 1 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- baby spinach roughly chopped
- frozen peas or broccoli
- 15 g panko breadcrumbs
- 10 g parsley finely chopped
- 15 g Parmesan cheese
- 4 rashers of smoked streaky bacon (optional)
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Pre-heat your oven to 180*c / gas 4.
- Bring a large saucepan of water to the boil.
- Meanwhile break the cauliflower into florets. Cook in the boiling water for 5 minutes then drain and leave to cool in the colander.
- Tip the florets into an oven proof serving dish and sprinkle over the peas.
- Fry the bacon in a non-stick pan until crisp, leave to cool then chop into small pieces.
- For the sauce, gently warm the Elmlea in saucepan, once hot, but not boiling add the Dijon mustard, Worcestershire sauce, grated Cheddar cheese and stir with a wooden spoon until smooth. Stir in the roughly chopped spinach then pour all over the cauliflower.
- Scatter over the roughly chopped bacon if you are using.
- In a bowl mix the breadcrumbs, parsley and parmesan cheese. Sprinkle over the cauliflower and bake for 25 minutes until the breadcrumbs are golden.
