Cauliflower Cheese Crumble
- 50 min
- Serves 4
- 12 ingredients
20 minutes to prep, 30 to cook. A hearty, protein‑packed cauliflower cheese crumble that turns the humble vegetable into a star dish. Creamy cheddar sauce, crunchy oat topping, and protein‑rich beans combine for a satisfying, vegetarian dinner that’s both comforting and nutritious.
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Method
Preheat the oven to 400°F fan.
Bring a pot of water to a boil, add the cauliflower and broccoli florets, and blanch for 2 minutes. Drain well.
Kitchen notes · Added by ReelsMeals: The florets are just tender after blanching. Drain thoroughly so excess water does not thin the dish.
Place the blanched vegetables in a roasting tin, add the minced garlic, 1 tbsp olive oil, season with salt and pepper, and roast for 15 minutes.
In a saucepan, whisk 25 g plain flour into a splash of cold milk, then add the remaining 400 ml milk. Heat over medium, whisk continuously until the sauce thickens, then remove from heat.
Kitchen notes · Added by ReelsMeals: The sauce thickens as you whisk. Keep whisking to prevent lumps.
Stir 70 g of the shredded cheddar, 1 tsp English mustard, and nutmeg to taste into the sauce.
In a small bowl, combine 50 g porridge oats, the remaining 110 g cheddar, and 2 tsp olive oil. Rub together with your fingers until the mixture forms clumps.
Kitchen notes · Added by ReelsMeals: The oat and cheese mixture forms clumps. Rub the mixture between your fingers to make an uneven crumble.
Add the drained cannellini beans to the roasting tin, pour the cheese sauce over everything, and mix gently to combine.
Evenly sprinkle the oat crumble over the top of the dish.
Bake for 30 minutes, or until the topping is golden and the sauce is bubbling.
Kitchen notes · Added by ReelsMeals: The topping is golden and the sauce bubbles. Check the center is hot before serving.
Serve hot as a protein‑rich, fibre‑packed vegetarian dinner.
Tips while you cook
- Blanch vegetables briefly
- Boil the cauliflower and broccoli florets for 2 minutes, then drain well before roasting.
- Pre‑roast veg with garlic
- Combine the blanched vegetables with minced garlic and 1 tbsp olive oil, then roast for 15 minutes before adding sauce.
- Prevent lumps in the sauce
- Whisk the plain flour into a splash of cold milk first, then gradually add the remaining milk while heating.
- Form oat crumble by hand
- Rub together porridge oats, the remaining cheddar, and 2 tsp olive oil until clumps form, then sprinkle over the dish.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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