Cod, cauliflower & chorizo mornay
- Preparation and cooking time
- Serves 4
- 1 small head of cauliflower , cut into florets
- ½ chorizo ring (about 100g/4oz), roughly chopped
- 25g butter
- 3 tbsp plain flour
- 500ml milk
- 140g gruyère , grated
- 500g cod loin, chopped into large chunks
- 50g breadcrumbs
- ½ small pack parsley , finely chopped
- 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.