Make the most of leftover cheese with this vegetarian snack that works great as a tasty lunch
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 431 |
| Fat | 33g |
| Saturates | 16.1g |
| Protein | 19g |
| Carbs | 18g |
| Sugars | 6.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop or grate the leftover cheese.
Place a small saucepan over a medium heat. Add the butter and melt. Add the flour and whisk until smooth. Add the milk, all at once, while whisking then stir constantly over a medium heat until smooth and thick. Season with salt, pepper and nutmeg. Add the cheese and stir until melted.
Bring a large pot of salted water to a boil. Place the entire head of cauliflower in the pot. Boil for 10 minutes or until almost cooked – the stem should be slightly tender but still a bit firm. Drain and set aside.
Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking paper.
Place a large frying pan over a medium heat. Add the oil, almonds, breadcrumbs, thyme leaves and paprika and toast for 2-3 minutes until golden and fragrant. Remove from the heat and mix in the grated Parmigiano Reggiano. Sprinkle the mixture over the cauliflower, then place it on the baking sheet.
Roast the cauliflower for 15-20 minutes, or until golden and caramelised.
Pour the cheese sauce over the roasted cauliflower and top with parsley.
Serve while hot with extra cheese sauce on the side.
