Tender braised leeks
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
Cod mornay with cauliflower & chorizo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small head of cauliflowercut into florets
- ½ chorizoring (about 100g/4oz), roughly chopped
- 25g butter
- 3 tbsp plain flour
- 500ml milk
- 140g gruyèregrated
- 500g codloin, chopped into large chunks
- 50g breadcrumbs
- ½ small pack parsleyfinely chopped
Nutrition: per serving
- kcal546
- fat27g
- saturates15g
- carbs28g
- sugars8g
- fibre3g
- protein46g
- salt1.6g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
step 2
Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
step 3
Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.
