Cod, cauliflower & chorizo mornay

Cod, cauliflower & chorizo mornay

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(28 ratings)

Prep: 10 mins Cook: 50 mins


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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  • 1 small head of cauliflower, cut into florets



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

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



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp plain flour
  • 500ml milk



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

  • 140g gruyère, grated



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

  • 500g cod loin, chopped into large chunks



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

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



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


  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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katycooks's picture
25th May, 2020
Very quick and pretty easy to do. I forgot the parsley and didnt bother with the breadcrumbs. I added peas and potatoes to make it a one pot dish. Would certainly make it again. I didn't find it all that salty and did add both salt and pepper to the sauce.
Lindsay Lulu's picture
Lindsay Lulu
30th Mar, 2020
I made this exactly to recipe but used sharp cheddar instead of guyere and haddock instead of cod. I don't think the subs matter. It was amazing! Two points are that you need to thicken the cream sauce before adding the cheese and to squeeze the water from the raw fish with kitchen roll. Brilliant as is. Athough I don't appreciate being grilled for two minutes to make sure I'm not a robot, just to make a comment on a recipe? Pathetic.
18th Dec, 2018
Certainly has that comfort food feel. Bear in mind some of the comments about the chorizo overpowering the dish, I didn't follow the instructions to make the cheese sauce with the remnant oil but made the sauce separately. Didn't have any bread in the house - left that out. I would do it again but will make further tweaks - using smoked haddock would increase the taste of fish and I'd make my cheese sauce thicker to allow for the juices from the fish.
6th Jan, 2017
I'm in two minds about this recipe. On the plus side, it's easy to prepare and I thought it was flavoursome although my husband said he couldn't taste the fish. Negatives, I found the texture mushy, maybe I over cooked the cauliflower ? The breadcrumbs didn't add anything to it. I halved the recipe for the two of us but used 3/4 of sauce - 2tblsp flour 13g flour and 350ml of milk. This made a thick sauce which worked well. Also used thinly sliced chorizo which I dry fried till crispy and then crumbled.
30th Nov, 2016
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
22nd Sep, 2016
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.
14th Feb, 2016
I found that the cod was completely overwhelmed by the cheese and chorizo, while the cauliflower was almost raw - not for me.
11th Feb, 2016
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
9th Feb, 2016
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.
24th Jan, 2016
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!
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20th Feb, 2016
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.
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