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    You are in: Home / Recipes / Cauliflower & Spinach Cheese Recipe
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    Cauliflower & Spinach Cheese

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Wendy-Bob's Note:

    This recipe is inspired by a workmate who makes this all the time to use up her leftover spinach. We tried it and it's really good - it even got my picky other half to eat spinach because the flavour was hidden by the cauli and cheese. Ingredient amounts are estimates - really you can use as much or as little spinach as you like. I use a handful but the idea is to get rid of whatever needs eating up! You can either do this with a proper cheese sauce, or you can just grate some cheese on top if you're in a rush. I'm posting the quick way...

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    Units: US | Metric

    • 6 cauliflower florets
    • Baby Spinach (a handful of or whatever needs using up)
    • 3/4 cup grated cheese (your choice, we've used cheddar and mexicana and both taste great)


    1. 1
      Pre-heat oven to 200c.
    2. 2
      Steam or boil the cauliflower for approximately 5 mins until part-cooked.
    3. 3
      Cut the spinach into strips (this makes it easier to separate) and blanche.
    4. 4
      If you have more time and would prefer to make a proper cheese sauce then make a roux to your desired consistency (using flour, butter and milk) and add the cheese.
    5. 5
      Fling all three ingredients into an oven-safe bowl and mix well.
    6. 6
      Bake for 10 minutes until the cauliflower has cooked and the cheese is nice and melted.
    7. 7
      Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Cauliflower & Spinach Cheese

    Serving Size: 1 (81 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 150.0
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 6.5 g
    Cholesterol 27.1 mg
    Sodium 421.0 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 0.9 g
    Sugars 0.9 g
    Protein 9.1 g

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