White sauce
Every home cook needs a good béchamel in their repertoire – our step-by-step guide to this pasta sauce will teach you how to make a roux and keep your sauce lump-free
Cauli-kale sausage bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 680g cauliflower florets
- 180g sliced kale
- 1 tbsp olive oil
- 400g sausagesmeat squeezed out
- 700g cheese sauce(shop-bought is fine, or see a recipe in our goes well with section)
- 100g cheddargrated
- mixed leavesto serve (optional)
Nutrition: per serving (6)
- kcal544
- fat41g
- saturates17g
- carbs18g
- sugars5g
- fibre6g
- protein23g
- salt3.5g
Method
step 1
Bring a large pan of salted water to the boil and cook the cauliflower for 6 mins, adding the kale for the final min. Drain well.
step 2
Meanwhile, heat the oil in a non-stick frying pan and add the sausagemeat, breaking it up with a wooden spoon. Brown all over for 4-5 mins.
step 3
Heat oven to 200C/180C fan/gas 6 and put the cauliflower and kale in a large baking dish. Pour over the cheese sauce, season and mix to coat well. Scatter over the sausagemeat and the cheddar. Bake for 30 mins until the top is golden and bubbling. Serve with mixed leaves, if you like.
