Having just returned from a life changing trip to Guatemala and Mexico (which included an arduous set of flights and bus trips home, leaving me somewhat exhausted), my mission was to bake up something super comforting that would see me through a few days without extra cooking. Jet lag as I’m sure you appreciate, isn’t usually very kind. This week cooking needs to be easy.
I also wanted to create a meal that would pair beautifully with salad, in an effort to fill my body with raw nutrients too. It just so happens this recipe is rather scrumptious straight from the fridge cold (standing there, with a fork).
So here it is, my Cauliflower and Salmon Cheesy Bake. Nutritious and comforting and so very yum. I hope you love it as much as I.
Recipe edited to add capers & salt March 2020.
Serves: 4 generous serves.
2 cauliflower heads (small) cut into florets
2 tablespoons butter
3 tablespoons gluten-free plain flour
2 cups milk (dairy or almond)
100g cream cheese (softened)
1.5 cups tasty cheddar cheese
210g tin pink salmon (in brine)
2 spring onion stems (chopped finely)
1 tablespoon capers
A good pinch of sea salt
Chilli flakes (optional)
Set oven to 180*
Steam cauliflower until just tender, drain well and put to the side.
Make the cheese sauce: In a saucepan melt butter, add flour and stir. Add the milk and whisk gently until the sauce starts to thicken. Add the cream cheese to the sauce and stir until melted through. Season the sauce with salt and pepper.
Drain the salmon and flake into small pieces.
In a 9” by 13” dish (or close to), pour in the cauliflower, pour over the cheese sauce and stir in the salmon. Sprinkle on the cheddar cheese and spring onion.
Bake for 30 mins until golden and melty. Sprinkle on some chilli flakes before serving (optional). Serve on its own or with rice or a simple salad. Enjoy!