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Cauliflower and chickpea bake

Cauliflower and chickpea bake


This take on cauliflower cheese is a great midweek veggie dinner

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2063kj 494kcal
  • Fat
    High 36%
  • Saturates
    High 44%
  • Sugar
    Low 15%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 40g


  • 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


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Cook the cauliflower in a large pan of boiling water for 4 mins, then drain and set aside
  3. Heat 2½ tbsp of the oil in a large saucepan over a medium-high heat and add the flour, beating to make a paste
  4. Cook for 2 mins, stirring constantly, until it starts to smell biscuity
  5. Stir in half the garlic with the mustard then cook for 1 minute
  6. Add the milk a little at a time, whisking, until the sauce has thickened
  7. Stir in the cheese and season. Add the cauliflower and stir until well coated
  8. 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
  9. Pour the mixture into a large ovenproof dish
  10. Fry the breadcrumbs and remaining garlic in the rest of the oil until crisp and scatter over the dish
  11. Bake for 20-25 mins, until golden on top