For the cauliflower and corn bake:

  • 1 large cauliflower (about 350g), broken into florets
  • 1 tsp low-salt bouillon powder
  • 250 ml semi-skimmed milk
  • 1 tbsp cornflour
  • 100 g frozen sweetcorn, defrosted
  • 100 g frozen peas, defrosted
  • 1 tsp Dijon mustard
  • 50 g fresh breadcrumbs
  • 25 g cheddar cheese, grated

For the slow-roasted tomatoes:

  • 500 g medium tomatoes, rinsed and halved
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 3 sprigs fresh thyme
  • 1 large bunch fresh basil leaves, rinsed


  1. 1

    For the cauliflower and corn bake: preheat the oven to 180°C, fan 160°C, gas 4. Bring a large saucepan of water to the boil, add the cauliflower and cook for 5 minutes, drain and tip into a 1-litre ovenproof dish. Make up 250ml vegetable stock using the bouillon powder. Place the milk in a saucepan with the vegetable stock and heat gently. In a cup, mix the cornflour with a few tablespoons of the milk mixture to make a smooth paste, then pour into the pan along with half the sweetcorn and the mustard and bring to the boil, stirring all the time, until thickened. Pour into a food processor or blender and whiz to make a smooth sauce. Stir in the remaining sweetcorn and the peas. Pour the sauce mixture over the cauliflower and sprinkle the top with the breadcrumbs and cheese. Bake for 15 minutes until the topping is golden and crusty.

  2. 2

    For the slow-roasted tomatoes: preheat the oven to 120°C, fan 100°C, gas ½. Place the tomatoes in a large bowl and toss well with the oil, vinegar and thyme. Spread out on a baking tray, cut side up, and bake slowly for 2 hours until they have shrunk and shrivelled a little. Leave to cool. To serve, scatter with the basil.

Nutritional Details

Each serving provides
  • Energy 1503kj 359kcal 18%
  • Fat 14.4g 21%
  • Saturates 4.4g 22%
  • Sugars 14.3g 16%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 268kj/64kcal

Each serving provides

37.2g carbohydrate 8.1g fibre 16.3g protein

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