Cauliflower cheese gnocchi bake with salsa verde

Name: Cauliflower cheese gnocchi bake with salsa verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 large cauliflower, stem removed and cut into florets; 500 mL whole milk; 60 g butter; 60 g plain flour; 30 g English mustard; 175 g mature Cheddar, grated; 300 g gnocchi; 200 g fine green beans, ends trimmed; 30 g fresh parsley, finely chopped; 30 g fresh basil, finely chopped; 1 garlic clove, finely chopped; 2 tbsp. red wine vinegar; 2 tbsp. capers, finely chopped; 100 mL extra virgin olive oil

A comfort food classic with a herby Mediterranean twist

By Matthew Lockwood and Louella BerrymanUpdated: 25 March 2024

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preview for Cauliflower cheese gnocchi bake with salsa verde

Cauliflower cheese is one of our favourite side dishes for a roast dinner, so why not make it the main event? We've added gnocchi for a little carb action and a herby basil and parsley salsa verde to cut through all that creamy richness. Many are intimidated by this vibrant sauce, but our salsa verde recipe couldn't be easier, as everything is finely chopped and stirred together - it's as simple as that.

Our recipe also roasts the cauliflower leaves and green beans (there's no food waste here), giving you a dinner that's packed with both flavour and veggies.

While this might not be the traditional cauliflower cheese, these top tips still stand when it comes to making a cauliflower cheese-style bake.

To stop a skin from forming on top, make a paper cartouche (basically a parchment paper lid with a small hole in the centre). This allows evaporation and will help to stop skin forming on top of a cooling cheese sauce.

To stop soggy cauliflower, cook your cauliflower for five minutes. Over boil it, and you'll run the risk of a soggy cauliflower cheese once the sauce is added. If you prefer, steam your florets instead for about 10-15mins. A watery cheese sauce is usually because you've overcooked your cauliflower.

If you need to thicken your cheese sauce, mix a tablespoon of cornflour with two tablespoons of the cheese sauce in a separate bowl and then add it back into the mixture. This should thicken it up.

Instead of freezing your cauliflower cheese sandwich leftovers between toast and make a cauliflower cheese toastie. While freezing cauliflower cheese is possible, be prepared for a very watery sauce when you re-heat.

If you're feeding a crowd , you can store your cauliflower cheese for up to three days in the fridge, then when ready to bake just double that 20 minute cooking time to allow for the dish being chilled.

Cook your cauliflower cheese at the right temperature, otherwise your cheese sauce can split. If your cheese sauce splits before that, it can be down to leaving it out too long, or you've boiled the sauce. If this happens, add a splash of milk or cream and whisk vigorously and it should come back to life.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

Cauliflower cheese gnocchi bake

1
large cauliflower, stem removed and cut into florets
500 ml
whole milk
60 g
butter
60 g
plain flour
30 g
English mustard
175 g
mature Cheddar, grated
300 g
gnocchi
200 g
fine green beans, ends trimmed

For the salsa verde

30 g
fresh parsley, finely chopped
30 g
fresh basil, finely chopped
1
garlic clove, finely chopped
2 Tbsp.
red wine vinegar
2 Tbsp.
capers, finely chopped
100 ml
extra virgin olive oil

Directions

1. Step 1Preheat oven to 200ºC (180ºC Fan).
2. Step 2Bring a large saucepan of salted water to a boil. Add the cauliflower pieces and simmer for 5 minutes. Once cooked, drain and set aside.
3. Step 3Place a large oven-proof pan over a medium heat. Once hot, add the butter and melt until foaming. Add the flour and whisk to combine, then cook through for 1-2 minutes. Slowly pour in the milk, whisking all the while, until a smooth sauce forms. Add the mustard and 125g of the mature Cheddar, then season with salt and pepper and allow the cheese to melt.
4. Step 4Tip in the cauliflower and gnocchi and stir to combine. Top with the remaining mature Cheddar and bake for 20 minutes 20 minutes until bubbling and golden on top.
5. Step 5Place the cauliflower leaves and fine green beans on a baking tray and drizzle over 1 tsp olive oil. Season with salt and toss to coat in the oil. Roast for 15 minutes until golden.
6. Step 6While the cauliflower cheese gnocchi bake and green beans are in the oven, make the salsa verde by combining the fresh herbs, garlic, capers, red wine vinegar and extra virgin olive oil in a small serving bowl.
7. Step 7Once the bake and green beans are finished in the oven, top the bake with half the salsa verde and serve spoonfuls alongside the roasted green beans and cauliflower leaves with a bowl of extra salsa verde on the table.