Whole Roasted Cauliflower Cheese
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Brand
Whole Roast Cauliflower Cheese® is a satisfying dish. This recipe features a creamy cheese sauce made with MAGGI Bechamel, combined with smoked cheese, cheddar, and a hint of English mustard.
The cauliflower is infused with the flavours of MAGGI Vegetable Bouillon, simmered for tenderness, and then roasted to a golden finish. Topped with toasted breadcrumbs, fresh chives, and lemon zest, this dish offers a balanced combination of flavours and textures.
Serve it as a side or a vegetarian main and rely on MAGGI's trusted ingredients to create a memorable dining experience that your guests will appreciate.
This Whole Roast Cauliflower cheese® offers your business a premium, distinguished menu item that enhances the dining experience and attracts discerning customers.
Overall, this Whole Roast Cauliflower Cheese is perfect for pubs and casual dining establishments, offering a hearty and flavourful option that appeals to both vegetarians and meat-lovers alike.
- 1ltr water
- 160g MAGGI Bechamel
- 30g English mustard
- 30g parmesan
- 30g smoked cheese, grated
- 100g cheddar grated
- 40g MAGGI Vegetable Bouillon
- 2ltr water
- 1.6kg cauliflower, leaves removed
- 50ml olive oil
- 100g toasted breadcrumbs
- 50g chives, chopped
- 10g lemon zest
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1Prepare the Cheese Sauce: In a saucepan, combine 1 litre of water with 160 g of MAGGI Bechamel.
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2Whisk the mixture and bring it to a simmer.
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3Once simmering, fold in the English mustard, Parmesan, smoked cheese, and Cheddar.
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4Remove the saucepan from the heat and set aside
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5Cook the Cauliflower: In a large pot, bring 2 litres of water to a boil and whisk in 40 g of MAGGI Vegetable Bouillon until dissolved.
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6Carefully add the cauliflower to the bouillon. Reduce the heat to a simmer and cook for 10 minutes.
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7After cooking, carefully remove the cauliflower and drain well. Transfer the cauliflower to an oven tray and drizzle with 50 ml of olive oil.
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8Roast the Cauliflower: Preheat the oven to 190°C (fan oven). Roast the cauliflower in the oven for 20 minutes, or until golden and tender.
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9Finish the Dish: Once the cauliflower is roasted, remove it from the oven. Pour the prepared cheese sauce over the cauliflower.
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10Place the cauliflower under a hot grill until the cheese sauce is bubbling and browned.
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11Serve: Top the dish with toasted breadcrumbs, chopped chives, and lemon zest before serving.
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TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
413 kJ 99 kcal |
1115 kJ 267 kcal |
2000 kcal |
13% |
|
Fat |
4.8g |
12.9g |
70 |
18% |
|
of which: saturates |
1.9g |
5.1g |
20 |
26% |
|
Carbohydrate |
9.3g |
25.2g |
260 |
10% |
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of which: sugars |
2.8g |
7.6g |
90 |
8% |
|
Fibre |
1.2g |
3.3g |
- |
- |
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Protein |
4.0g |
10.9g |
50 |
22% |
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Sodium |
0.28g |
0.75g |
2.4 |
31% |
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Salt |
0.69g |
1.87g |
6 |
31% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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1115 kJ 267 kcal |
12.9 g | 5.1 g | 7.6 g | 1.87 g |
| 13%* | 18%* | 26%* | 8%* | 31%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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