Cheesy Cauliflower and Mushroom Bake

Name: Cheesy Cauliflower and Mushroom Bake with Festive Side Salad
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 60 Grams of Mature cheddar; 250 Grams of Chestnut mushrooms; 1 Tbsp of Olive oil; 20 Grams of Butter; 20 Grams of Corn starch; 1 Piece of Mushroom stock cube; 400 ML of Whole milk; 15 Grams of Wholegrain mustard; 60 Grams of Grated mozzarella; 30 Grams of Walnuts; 15 ML of White balsamic vinegar; 2 Tbsp of Olive oil; 15 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 80 Grams of Rocket; 30 Grams of Dried cranberries

with Festive Side Salad

Cauliflower Cheese is a Christmas classic! We've pimped ours by adding chestnut mushrooms, mature cheddar cheese and a festive side salad.

35 Reviews

Cals 726 · Prot 34 · Carbs 55 · Fat 44

Vegetarian

Low Carb

50 min

Cheesy Cauliflower and Mushroom Bake with Festive Side Salad

Cauliflower Cheese is a Christmas classic! We've pimped ours by adding chestnut mushrooms, mature cheddar cheese and a festive side salad.

35 Reviews

Cals 726 · Prot 34 · Carbs 55 · Fat 44

Vegetarian

Low Carb

Ingredients

Number of People:

Bake

Cauliflower

400 Grams

Mature cheddar 4*

60 Grams

Chestnut mushrooms

250 Grams

Olive oil

1 Tbsp

Butter 4*

20 Grams

Corn starch

20 Grams

Mushroom stock cube

0.5 Piece

Whole milk 4*

400 ML

Wholegrain mustard 13*

15 Grams

Grated mozzarella 4*

60 Grams

Side salad

Walnuts 1*2*

30 Grams

White balsamic vinegar 14*

15 ML

Olive oil

2 Tbsp

Honey

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Rocket

80 Grams

Dried cranberries

30 Grams

Allergens

*4 Milk, *13 Mustard, *1 Peanuts, *2 Tree Nuts, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3030 / 726
Fats (g)	43.8
of which saturated (g)	21.4
Carbohydrates (g)	55
of which sugars (g)	32.8
Fibers (g)	8
Proteins (g)	33.8
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Cook the cauliflower in a pot of salted boiling water for 4 min or until tender. Drain once cooked. Meanwhile, grate the mature cheddar. Roughly chop or tear the mushrooms.

2 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Add the mushrooms with a pinch of salt and cook for 5 min, or until all the liquid has evaporated.

3 Make cheese sauce

Meanwhile, heat a second pan or pot over a medium heat. Once hot, add the butter, corn starch and 0.5/1/1 stock cube. Cook, stirring continuously, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and cook for 3 min further or until the sauce has thickened. Add the mustard, mozzarella and cheddar.

4 Bake

Add the drained cauliflower and cooked mushrooms to a baking dish. Pour the cheese sauce over the cauliflower and mushrooms and give everything a good mix up. Bake in the oven for 20 min.

Tip! Place your bake under the grill for a final 5 min to get a golden top.

5 Make salad

Meanwhile, toast the walnuts in a hot, dry pan until golden and toasted. Place the vinegar, olive oil, honey, salt and pepper in a salad bowl and whisk until combined - this is your dressing. Toss the rocket, walnuts and cranberries in the dressing once ready to serve.