Double Cauliflower Gnocchi Cheese
By Sunny & Luna
Published on 16 February 2026
Sometimes you just need something delicious and comforting, and this recipe gives you just that while being packed with veggies. This is a twist on the classic cauliflower cheese, using the leaves for extra fibre and nutrients, mustard and lemon for a deeper flavour profile, and Sunny & Luna Cauliflower Gnocchi for a double portion of vegetables. It's a simple dinner that feels like a treat but sneaks in those extra greens.Time and servings
35 minsTotal time
2Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 1 small cauliflower, florets broken off and leaves roughly chopped
- 50g unsalted butter
- 50g plain flour
- 500ml milk
- 100g cheese, grated
- 2 tsp wholegrain mustard
- ½ lemon juiced
- 400g Sunny & Luna Cauliflower Gnocchi
- parsley, chopped, to serve
- extra virgin olive oil, for drizzling
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6.Step 2
Bring a pan of salted water to the boil and add the cauliflower and leaves. Boil for 4 mins, then drain.Step 3
Melt the butter in a pan over a low heat and add the flour. Whisk until a smooth paste is formed. Cook for 2 mins, then add the milk slowly, whisking constantly until the sauce has thickened (usually 3–4 mins).Step 4
Add half the cheese and the mustard, and whisk until the cheese has melted.Step 5
In a shallow ovenproof dish, combine the cooked cauliflower, leaves and cauliflower gnocchi. Spread evenly and pour the cheese sauce over the top, then sprinkle with the remaining cheese.Step 6
Bake in the oven for 20 mins, or until the top is golden and crispy.Step 7
Serve garnished with parsley and a drizzle of extra virgin olive oil.