Cod, cauliflower & chorizo mornay

Cod, cauliflower & chorizo mornay

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(10 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4

A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings

Nutrition and extra info

Nutrition: per serving

  • kcal546
  • fat27g
  • saturates15g
  • carbs28g
  • sugars8g
  • fibre3g
  • protein46g
  • salt1.6g
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Ingredients

  • 1 small head of cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • ½ chorizo ring (about 100g/4oz), roughly chopped
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp plain flour
  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 500g cod loin, chopped into large chunks
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 50g breadcrumbs
  • ½ small pack parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (6)

jennid's picture
5

Substituted smoked haddock for the cod, and Emmental cheese for the Gruyere, it was delicious. Agree with others - no added salt required.

thecherub's picture
5

We made this last night and it was super tasty and easy. We didn't add salt either and it was fine. Followed the recipe to the letter except the breadcrumbs. We ended up with a lot of sauce and the breadcrumbs would have just been incredibly soggy so we left them out. It seemed more like a chunky soup in many ways but that did not detract from the flavours. I will definitely be making this one again.

dimor's picture
0

I found that the cod was completely overwhelmed by the cheese and chorizo, while the cauliflower was almost raw - not for me.

catie74's picture

I made this for my 3 kids but adapted a little to account for various taste preferences. One isn't so keen on cauliflower so added broccoli too and this made him happy. One doesn't like chorizo so I used pancetta instead. With these changes there were 3 very happy kids. Served with baby new potatoes, mange tout and baby corn

Spuunge's picture
5

I don't cook very often, but I found this recipe really easy to follow and the taste was delicious! I agree that there's no need to add salt. I served it with a little Savoy cabbage and some asparagus, which complimented the dish well I thought.

joanna1972's picture
3.75

This was lovely, very warming rich and creamy. I baked the cauliflower for about 15 mins rather than boiling it as we prefer the nutty flavour this gives. Word of warning do NOT add salt to this recipe. There is so much salt from the chorizo and cheese that it doesn't need any extra. I will make it again, I won't add salt next time!

Questions (0)

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Tips (1)

creamray's picture
5

Instead of ordinary breadcrumbs I made it with lemon and black pepper breadcrumbs. The flavour this added was really lovely. You can easily make the breadcrumbs yourself or, if lazy, the main supermarkets have it on the shelves.