*4 Milk, *13 Mustard, *2 Tree Nuts, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 maturecheddar. Roughly chop the mushrooms.
Heat a pan over a medium-high heat with a drizzle of oil. Add the mushrooms 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 stockcube. 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.
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, oliveoil, 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.