Roasted cauliflower wedges coated in a thick cheesy sauce

  • Serves: 6 people
  • Prep time: 12 minutes
  • Cooking time: 30 minutes
    • British
    • Gluten Free
    • Vegetarian

    Skinny Cauliflower Cheese

    Recipe Information

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    1 x Large Cauliflower

    150g Low Fat Natural Cottage Cheese

    100g Mature Lighter Grated cheddar cheese

    70g Leeks

    1 x Vegetable Stock Cube

    300ml Skimmed Milk

    20g Cornflour

    ½ tsp Paprika

    Sea Salt and White Pepper


    Preheat the oven to 200c/400f/gas 6.

    Cut the cauliflower into 6 wedges.

    Add the cauliflower to boiling, salted water and boil for 5 mins. Once cooked, drain well.

    Chop the leek finely and put into a small saucepan along with the milk. Crumble the stock cube over leek and milk and bring to the boil. Once boiling, turn down the heat and simmer for 5 mins. 

    Put the cottage cheese, cheddar cheese and corn flour into a food processor.  Pour over the hot leek and milk mixture and blitz. Add the cheese sauce to the pan, season with some pepper and salt and heat through until thickened.

    Put the cauliflower wedges into an oven proof dish, pour over the cheese sauce and bake in the oven for 25 minutes. 

    Sprinkle with the paprika and serve.

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