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Double Cauliflower Gnocchi Cheese

By Sunny & Luna
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

7 steps

  1. Step 1

    Heat the oven to 200°C/180°C fan/gas 6.

  2. Step 2

    Bring a pan of salted water to the boil and add the cauliflower and leaves. Boil for 4 mins, then drain.

  3. 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).

  4. Step 4

    Add half the cheese and the mustard, and whisk until the cheese has melted.

  5. 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.

  6. Step 6

    Bake in the oven for 20 mins, or until the top is golden and crispy.

  7. Step 7

    Serve garnished with parsley and a drizzle of extra virgin olive oil.