Fish, Chorizo and Cauliflower Bake
Fish, Chorizo and Cauliflower Bake



  • 1 small cauliflower, cut into florets
  • 100g chopped chorizo
  • 25g butter
  • 3 tbsp flour
  • 500ml milk
  • 150g grated gruyere or cheddar
  • 500g cod loin or other firm white fish, cut into chunks
  • 50g breadcrumbs
  • ½ pack of parsley, chopped
  • Preheat the oven to 180C. Blanch the cauliflower in boiling water for 4 mins, then drain and set aside. Fry the chorizo in a frying pan for a few mins, then remove from the pan and replace with the butter and flour to make a roux with all that lovely spicy oil left behind. Pour in the milk gradually, whisking constantly, until smooth. Add the cheese and seasoning, and stir to combine.
  • Put the cauliflower in a baking dish with the fish and the chorizo. Spoon over the cheese sauce and sprinkle with parsley and breadcrumbs. Bake for 30 mins until golden and bubbling, then serve with leafy greens.
45 mins
4 serving

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