The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.

Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.

Monday 6 February 2023

The Big Glut – February

Cauliflower cheese and greens pasta bake

A meal for four from Delicious Magazine


  • 250g wholewheat pasta
  • 1 large cauliflower, cut into florets, leaves reserved (discard any tough thick stalks)
  • 3 tbsp olive oil
  • 3 tbsp plain flour
  • 400ml semi-skimmed milk
  • 250ml vegetable stock
  • 100g feta, crumbled
  • 100g cheddar, grated
  • Splash Henderson’s Relish


  1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the cauliflower florets for the final 3 minutes of the cooking time. Once the pasta and cauliflower are just tender, remove from the heat and drain well. 
  2. Put the olive oil, flour, milk and stock in a large heavy-based pan. Whisk well to combine, then set over a medium-high heat. Bubble for 10 minutes, whisking frequently, to make a thick sauce. Stir in most of the feta and cheddar, then season with salt and pepper. Take off the heat.
  3. Heat the grill to medium-high. Add the cauliflower, pasta and cauliflower leaves to the sauce, then tip into a baking dish. Sprinkle over the remaining cheese, splash over some Henderson’s relish and grill for 8-10 minutes until golden and bubbling.
Recipe courtesy of Delicious Magazine

No comments:

Post a Comment