Cheesy Cauliflower and Potato Bake with Spinach (Veggie & Vegan Recipes)

A comforting cauliflower cheese bake with a difference. Cauliflower and waxy baby potatoes in a cheese and spinach sauce topped with mozzarella and baked until golden. Veggie and vegan recipe.

Did I have you at potatoes or was it the cheese?

Think cauliflower cheese with baby potatoes but in a creamy cheese and spinach sauce topped with golden melted mozzarella. Vegan? Don't worry I made a dairy and vegan version of this dish for you.

There really is nothing like a cheesy bake on a dreich, wet day.
CHEESY CAULIFLOWER AND POTATO BAKE WITH SPINACH (VEGGIE & VEGAN RECIPES)




British Gems


I used these British Baby Gem Potatoes from Sainsbury's in my bake. They have a golden colour and buttery flavour which is great in a salad and also just what I needed in this dish as they are waxy potatoes so they hold their shape and don't break down into moosh.

They would also make really good baby baked potatoes or baby roast potatoes (roasties).

They are freshly picked, washed and delivered to stores in just 48 hours and are available in Sainsbury's from May until the end of August.


A comforting cauliflower cheese bake with a difference. Cauliflower and waxy baby potatoes in a cheese and spinach sauce topped with mozzarella and baked until golden. Veggie and vegan recipe.


This cheesy sauce would be fabulous in a broccoli bake, drizzled over vegetables, in a vegetable pie or tossed through pasta. It really is a winner.

It's a basic roux with spinach added at the last minute. 

A roux was one of the first recipes my mum taught me before I left home to head to art college and it's stood me in good stead since then. 

Vegan Cheese Sauce


I've tried a variety of vegan cheese sauces, from powdered mixes to using nutritional yeast for that cheesy flavour, but now I just make my traditional roux using dairy free spread instead of butter, unsweetened soya or nut milk and vegan cheddar. Like the original version I add some English mustard powder and lots of black pepper. It makes a gorgeous creamy cheese sauce with lots of flavour that will leave you wanting more.


A comforting cauliflower cheese bake with a difference. Cauliflower and waxy baby potatoes in a cheese and spinach sauce topped with mozzarella and baked until golden. Veggie and vegan recipe.


I served this cheesy cauliflower and potato bake with salad and buttered brown bread, but you could serve it with a generous helping of vegetables or as a side dish.

Of course it is calorific, but we all need a treat now and again.

You must try this bake!


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Cheesy Cauliflower and Potato Bake with Spinach
Cheesy Cauliflower and Potato Bake with Spinach
A comforting cauliflower cheese bake with a difference. Cauliflower and waxy baby potatoes in a cheese and spinach sauce topped with mozzarella and baked until golden. Veggie and vegan recipe.
Ingredients
  • 1 kg Baby Gem Potatoes (or other waxy baby potatoes), leave whole if they are small or cut in half if they are a little bigger
  • 1 medium head cauliflower, cut into florets
  • 650 ml milk (soya or nut milk)
  • 40 g butter (dairy free spread)
  • 45 g plain flour
  • 150 g mature cheddar (vegan cheddar)
  • 1 tsp English mustard powder
  • a generous handful of fresh spinach
  • a pinch of salt
  • a good grinding of black pepper
  • a good handful of grated mozzarella (dairy or vegan)
Instructions
1.Preheat the oven to 200c fan/220c/425f/gas mark 7. 2. Steam or boil your potatoes and cauliflower. The potatoes will need 15-20 minutes until tender, but the cauliflower will only need 10 minutes. While the veg is cooking, make the sauce.3. Melt the butter or spread in a pan, then add the flour and mustard and mix in. Gradually add the milk a little at a time, over a low heat, whisking until it thickens then add more. Keep gradually adding and whisking until thick and glossy. You want to let it bubble towards the end to cook out the flour. 4. Add in the grated cheddar and whisk until melted, then stir in the spinach. It will start to wilt quickly. Season with salt and pepper5. Pour the vegetables into one or two baking dishes, depending on how big they are, then pour over the cheese sauce and top with the mozzarella. 6. Bake for 20 minutes until golden and bubbling. 7. Enjoy!
Details
Total prep time:
Yield: Serves 4-6


For more recipes and tips on British Gems follow @Sainsburys and the hashtags #BritishGems and #BritGemTasty



Veggie Bakes

Vegetarian and vegan bakes


  1. Veggie Sausage, Lentil and Red Pepper Bake - Vegan
  2. Creamy Mushroom Potato Dauphinoise - Vegetarian
  3. Roast Vegetable, Veggie Sausage and Chickpea Bake - Vegan




Disclosure: I created this recipe to promote Sainsbury's British Gems. I was not expected to write a positive review and any opinions expressed are my own.

Meat Free Mondays - 7 Vegetarian Recipes to Inspire (24 July 2017)


Happy Monday! How are you?

It's been pretty quiet here, well when I say pretty quiet we have been busy with work and our busy home life like usual. My blog has been quiet, but I do have a couple of rather good recipes to share with you this week. Before I do, I have some more delicious vegetarian recipes to share with you. I hope they encourage you to go meat free for some of the week or even just inspire you to try something new.

MEAT FREE MONDAYS - 7 RECIPES FOR THE WEEK AHEAD (17 JULY 2017)


Happy Monday!

How are you? You may have noticed I took a wee break. We were up in the Scottish Highlands for a week staying in a gorgeous converted granary in Ballindalloch. It was just what we needed. Lots of walks up hills and by lochs, not to forget the beaches and castles. So relaxing, although I did cook nearly every night, but for a change I had a huge open-plan kitchen to cook in, so that was a joy after my poky wee kitchen.

It's Monday again and I've been back at work today. I'm home after a trip to the pub for dinner with friends after work and it's time to share some recipes with you to inspire you for the week ahead.


Old-Fashioned Strawberry and Vanilla Fairy Cakes with Sprinkles


It's strawberry season and today I'm bringing you these old-fashioned strawberry and vanilla fairy cakes with sprinkles. 

This is an old recipe that my mum would make for me as a child. She has no idea where it came from. It's scribbled in her trusty cookbook that's filled with lots of magazine and newspaper cuttings as well as handwritten recipes from family and friends. I had to convert it from pounds and ounces.

What are fairy cakes, basically cupcakes before they got posh. A simple old-fashioned recipe our mothers and grandmothers made. These are topped with a generous amount of strawberry jam, whipped cream, sprinkles and a strawberry. www.tinnedtomatoes.com

What are fairy cakes?



Fairy cakes are an old-fashioned bake. They are basically what a cupcake was before it got fancy. The type of simple little cake our mothers and grandmothers made us topped with a little white icing and little else. If we were lucky they would let us help bake and decorate them and if they were feeling extravagant the would make them into butterfly cakes. 


Butterfly cakes


Butterfly cakes are fairy cakes with the top sliced off. Then they are topped with whipped cream and the remaining slice is cut in half and stuck in the cream to look like wings.

There was none of this nonsense with rainbow frosting, 101 fillings and sprinkles in a variety of colours and shapes. Hundreds and thousands were as close as we got to fancy back then.

5:2 Diet - Grilled Vegetable Couscous Salad



I often make couscous salad for lunch. Well to be exact I make it the night before and pop it in the fridge. I love that I don't have to use any pots. I just pour my couscous into a measuring jug and cover it with boiling water, then let it do it's think while I finely chop some carrot, cucumber and cherry tomatoes. Then I fluff the rice up with a fork and mix it with the chopped salad.


Adding flavour to couscous


For extra flavour I crumble half a vegetable stock cube into the measuring jug with the couscous before adding the boiling water, then I give it all a good stir.

Do you flavour your couscous or leave it plain?


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