Cauliflower and chickpea bake
https://www.coop.co.uk/recipes/cauliflower-and-chick-pea-bake
This take on cauliflower cheese is a great midweek veggie dinner
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 40g
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Ingredients
- 1 large cauliflower (about 700g), leaves trimmed, cut into florets
- 3 ½ tbsp Co-op olive oil
- 2 ½ tbsp Co-op plain flour
- 2 garlic cloves, crushed
- 1 ½ tbsp Dijon mustard
- 500ml Co-op semi-skimmed milk
- 100g Co-op British white mild Cheddar, grated
- 150g Co-op British cabbage, shredded
- 400g can Co-op chickpeas, drained and rinsed
- 1 Co-op rustic white bread roll, blitzed into breadcrumbs
Method
- Preheat the oven to 190°C/fan 170°C/Gas 5
- Cook the cauliflower in a large pan of boiling water for 4 mins, then drain and set aside
- Heat 2½ tbsp of the oil in a large saucepan over a medium-high heat and add the flour, beating to make a paste
- Cook for 2 mins, stirring constantly, until it starts to smell biscuity
- Stir in half the garlic with the mustard then cook for 1 minute
- Add the milk a little at a time, whisking, until the sauce has thickened
- Stir in the cheese and season. Add the cauliflower and stir until well coated
- Heat ½ tbsp of the oil in a medium frying pan and fry the cabbage for 3-4 mins, until wilted, then season and stir into the cauliflower, along with the chickpeas
- Pour the mixture into a large ovenproof dish
- Fry the breadcrumbs and remaining garlic in the rest of the oil until crisp and scatter over the dish
- Bake for 20-25 mins, until golden on top
