Cauliflower and cheese bake – UK’s staple comfort food! Here’s my take on the traditional recipe. You can modify this with any vegetables you fancy or even add some cooked noodles to the mix. Mix up the cheese – Red Leicester and Parmesan work really nicely too!
Overview
- Serves: 4
- Difficulty: Easy
Ingredients
For the filling
- 300g chicken (I used mini breast pieces)
- One large cauliflower cut into florets
- One large broccoli cut into florets (optional)
- 2 cooking onions sliced
- 4/5 bay leaves
- Salt and pepper to taste
- Olive oil
For the topping
- 100g grated cheddar cheese
- Half cup breadcrumbs (optional)
For the Sauce
- 3 tbsp plain flour
- 5 tbsp butter
- 2 cups milk
- 100g grated cheddar cheese
- Salt and pepper to taste
- 1 tsp paprika and/or chilli flakes if you want some heat
- 1/2 tbsp chopped fresh parsley or any other herb (or 1/2 tsp dried herbs)
Method
Prepare the veg and chicken
- Bring the water to boil and add salt and the bay leaves
- Steam the cauliflower (and broccoli if using) in this water for 5 minutes
- While the cauliflower is steaming season the chicken and brown on a pan with a little oil (don’t completely cook it)
- Remove and cover with foil to keep warm
- In the same pan caramelise the onions till well browned and turn off the heat
Prepare the Sauce
- Melt the butter in a saucepan and add the flour
- Cook stirring continuously for a few minutes
- Then slowly add the milk and keep stirring so it doesn’t lump
- When the sauce starts to thicken – reduce the flame and add the grated cheese, herbs and season with salt and pepper
Assemble and Bake
- Preheat the oven to 200C (180C fan assisted)
- Tear up the chicken into bite sized pieces and put in the casserole (individual or one large one)
- Add the cauliflower and broccoli (if using)
- Add the caramelised onions
- Spoon the sauce over to cover everything
- Top with grated cheese and season if required
- Add breadcrumbs over the cheese if you like some crunch
- Put in the pre-heated oven for 15-20 minutes till the chicken is cooked through, the sauce is bubbling and the cheese slightly browned
- If you want to brown further put under a very hot grill for 2 minutes
- Serve with some crusty bread and a salad
