DOUBLE CAULIFLOWER GNOCCHI CHEESE

Sometimes you just need something beige, delicious and comforting, and this recipe gives you just that whilst also 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 our Sunny & Luna Cauliflower Gnocchi for a double portion of veggies.

INGREDIENTS

1 small cauliflower with leaves, florets broken off and leaves roughly chopped

Sunny & Luna Cauliflower Gnocchi

50g unsalted butter

50g plain flour

500ml milk

100g cheese, grated

2 tsp whole grain mustard

Juice of half a lemon

Parsley and a dash of Extra Virgin Olive Oil to serve

INSTRUCTIONS

Preheat the oven to 180°c (fan). Bring a pan of water to the boil with some salt and add the cauliflower and leaves. Boil for 4 minutes and drain.

Melt the butter in a saucepan or milk pan and add the flour. Make a roux (easier than it sounds!) by whisking on a low heat until a smooth paste is formed. Cook for 2 minutes, then add the milk slowly, whisking constantly. Whisk regularly until the sauce has thickened, usually 3-4 minutes. Add half the grated cheese and the mustard, and whisk to combine until all the cheese has melted.

In a shallow baking dish, add in the cauliflower and leaves, plus a pack of Sunny & Luna cauliflower gnocchi. Spread evenly and pour the cheese sauce over. You can leave a few gnocchi pieces sticking out, they will go brown and crispy! Sprinkle the rest of the cheese over the top.

Oven bake for 20 minutes, or until the top is as golden and crispy as you like! Serve with a bit of excellent quality extra virgin olive oil and parsley.

You can make this vegan by using your favourite plant-based milk, butter and cheese!

Enjoy!