Cauliflower Cheese
Elmlea ‘Emily’s Easy Easter’ Recipes
Prep time15 minutes
Servings6 portions
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)
| Energy (kcal) | 22 kcal |
| Energy (kJ) | 93 kJ |
| Protein (g) | 1.3 g |
| Carbohydrate incl. fibre (g) | 2.4 g |
| Carbohydrate excl. fibre (g) | 2.3 g |
| Sugar (g) | 0.3 g |
| Fibre (g) | 0.1 g |
| Fat (g) | 0.8 g |
| Saturated fat (g) | 0.4 g |
| Unsaturated fat (g) | 0.2 g |
| Monounsaturated fat (g) | 0.2 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 2 mg |
| Sodium (mg) | 84 mg |
| Salt (g) | 0.21 g |
| Vitamin A (IU) | 211 IU |
| Vitamin C (mg) | 2.5 mg |
| Calcium (mg) | 34 mg |
| Iron (mg) | 0.23 mg |
| Potassium (mg) | 30 mg |
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.
