Crispy Rosemary Roast Potatoes and Cauliflower Cheese
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Crispy Rosemary Roast Potatoes and Cauliflower Cheese

Allergens:
Cereals containing gluten
•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time40 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

37.5 grams

Plain Flour

(Contains Cereals containing gluten)

1 sachet(s)

Dried Rosemary

1 unit(s)

Cauliflower

60 grams

Mature Cheddar Cheese

(Contains Milk)

20 grams

Unsalted Butter

(Contains Milk)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

1 tbsp

Oil for the Roux

200 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3875 kJ
Energy (kcal)926 kcal
Fat50.1 g
of which saturates28.2 g
Carbohydrate98.8 g
of which sugars13.1 g
Protein24 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Saucepan
•Colander
•Grater
•Oven dish

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

Bring a large saucepan of water with 0.5 tsp salt to the boil.

Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft.

2

When ready, drain in a colander and sprinkle over some of the flour for the potatoes (flour amounts: 2p-20g, 3p-30g, 4p-35g).

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, sprinkle over the dried rosemary, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Serve in a large bowl.

3

Cut the cauliflower into florets (like small trees), halving any large ones.

Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

Roast on the middle shelf until golden brown and tender, 18-20 mins. Turn halfway through.

Meanwhile, grate the cheese.

4

When the cauliflower has 5 mins roasting time remaining, melt the butter in a large saucepan on medium-high heat.

Once hot, stir in the oil (see pantry for amount) and some of the flour for the cauliflower (flour amounts: 2p-20g, 3p-30g, 4p-35g. Cook until it forms a paste, 1-2 mins - you've made a roux! 

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste.

Bring to the boil, stir continuously and simmer until thickened, 1-2 mins.

5

Mix in the creme fraiche, then remove from the heat. Reserve a handful of the grated cheese.

Stir the roasted cauliflower and remaining cheese into your creamy sauce until well combined and all the cheese has melted.

Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

6

Transfer the cauliflower cheese to an appropriately sized ovenproof dish. Sprinkle over the reserved cheese.

Place the cauliflower cheese onto a baking tray and add to the middle shelf of your oven until golden and bubbling, 15-18 mins.

Serve in a large bowl.

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