cod, cauliflower & chorizo mornay
 

serves 4, prep 10 mins, cook 50 mins

1 small head of cauliflower, cut into florets
chorizo ring (about 100g/4oz), roughly chopped
25g/1oz butter
3 tbsp plain flour
500ml/18fl oz milk
140g/5oz Gruyere, grated
500g/1lb 2oz cod loin, chopped into large chunks
50g/2oz fresh breadcrumbs
½ small pack parsley, finely chopped

Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.

Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyere, stir until melted then season.

Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.

per serving 546 kcals, fat 27g, saturates 15g, carbs 2g, sugars 8g, fibre 3g, protein 46g, salt1.6g