- 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 made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp plain flour
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 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…
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.
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.
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.