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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Cauli, Beans + Cheese Bake
Cauliflower cheese is a festive classic. But this oozy, cheesy bake is made even more indulgent with our ULTRA creamy Queen B's, topped off with a parsley breadcrumb.
Feeds 4 as a side, 2-3 as a main
Ingredients
1 head of cauliflower, cut into florets
40g butter
40g plain flour
400ml milk
1 tsp mustard (any kind will do!)
200g mature cheddar, grated
1 jar of Queen Butter Beans - bean stock reserved
2 handfuls of breadcrumbs, or GF breadcrumbs (roughly 20 g)
Small bunch of parsley, roughly chopped
Serving suggestionsServe as a main, with a side of greens such as tenderstem broccoli, roasted kale or green beans
Serve as a side to your Sunday roasts
Roasted chestnuts, when you’re feeling festive
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Directions
Pre heat the oven to 190C /Gas 5
Bring a pan of salted water to the boil. Add the cauliflower florets and cook for 4-5 minutes until tender. Drain and set aside.
Melt the butter in a pan over a medium heat. Once melted, stir in flour. Reduce the heat to low and add the milk a splash at a time, stirring continuously to avoid lumps.
Stir in the mustard and roughly two thirds of the grated cheese. Season well with black pepper and salt to taste.
CHEFS TIP: If the sauce is looking a little thick, pour in some of the liquid from the beans to loosen.
Drain the beans and pour them into the cheese sauce. Mix well to combine. Tumble the cauliflower into a large roasting dish then pour over the cheesy bean mixture.
Mix the breadcrumbs, parsley and cheese in a bowl then scatter this mixture to cover the dish. Bake for 25 minutes until bubbling and golden on top.
Serve as a side for your Sunday roasts, with a side of fresh greens or simply as an indulgent cheesy bean feast by itself.
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