Cauliflower Cheese


Deliciously cheesy with a crunchy Sage Panagratto topping

MILK, cauliflower (30%), kale (14%), cheddar cheese, (20%), butter (MILK), flour (WHEAT, statutory Nutrients Calcium, Iron, Niacin, Thiamine), breadcrumbs (WHEAT flour, salt, yeast), vegetable stock (sea salt, Maltodextrin (from Maize), rice flour, vegetables (onion, carrot, parsnip), yeast extract, sunflower oil, parsley, turmeric), MUSTARD (water, MUSTARD seeds, spirit vinegar, rock salt, spices), sage, parsley, nutmeg, salt, pepper

Energy 789kJ/190kcal, Fat 14g of which saturates 8.6g,
Carbohydrate 8.6g of which sugars 3.5g, Protein 7.3g, Salt 1.0g

Can be cooked from frozen, or defrost in fridge overnight.

  1. Preheat oven to 170ºC, 325ºF, gas mark 3.
  2. Remove this sleeve and plastic wrapping but keep in wooden baking mould and place on a baking tray. Our wooden baking moulds are suitable for the oven, just make sure they are not too close to direct flame or element.
  3. Cook for 25 minutes if already defrosted or 45 minutes if frozen. Cook until piping hot and crispy on top.
  4. Leave for a couple of minutes before serving