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Cauliflower, kale and chickpea cheese recipe

14 ratings

Roast your veg with paprika and thyme for a wonderful smoky flavour. Pour over a glossy cheese sauce, then bake until golden. See method

Ingredients

2 of your 5-a-day and high in protein

of the reference intake
Carbohydrate 29.3g Protein 19g Fibre 8.8g

Preheat the oven to gas 7, 220°C, fan 200°C.
In a large, ovenproof dish, toss the cauliflower, kale, chickpeas, smoked paprika, thyme and olive oil together until evenly coated. Roast for 30 mins until the cauliflower is starting to soften.
In a small pan, melt the buttery spread over a medium heat, then mix in the flour. Cook for 2 mins, stirring constantly, until it resembles a wet sandy consistency. Gradually add the milk, whisking between each addition until you have a smooth glossy sauce. Remove from the heat and stir through the Parmesan and Cheddar.
Blitz the bread in a food processor to a fine breadcrumb.
Pour the cheese sauce over the roasted vegetables. Sprinkle over the breadcrumbs and dust with a little smoked paprika. Bake in the oven for 10 mins until lightly golden on top.

*Use a vegetarian hard cheese to make this dish vegetarian, if required.