Cauliflower Salmon Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500g (1lb ) cauliflower, steamed and well drained1 leek, ends trimmed, washed and thinly sliced1 tsp olive oil2 Tbs butter2 Tbs wholemeal flour3 cup milk2 cup shredded tasty cheese440g can pink salmon, drained and flaked into large pieces2 tsp lemon rind, finely grated1 tsp mustard2 Tbs fresh parsley, finely chopped
Preheat oven 180C
Steam cauliflower, drain very well
Put oil into large pan, add sliced leek and cook gently until softened - 4 - 5 min
Remove leek from pan
Add butter to pan and when melted add flour and stir well. Cook 30 sec.
Remove pan from heat and gradually add milk, stirring all the time.
Put pan back on heat and cook, stirring all the time until the sauce boils and thickens.
Stir in the lemon rind, mustard, 1/2 cheese, and leek, Stir until combined.
Gently stir in well drained cauliflower and salmon.
Pour into an ovenproof dish. Sprinkle with the rest of the cheese combined with the parsley.
Cook in oven 35 - 45 min until browned and bubbling hot through.
Serves 6
Steam cauliflower, drain very well
Put oil into large pan, add sliced leek and cook gently until softened - 4 - 5 min
Remove leek from pan
Add butter to pan and when melted add flour and stir well. Cook 30 sec.
Remove pan from heat and gradually add milk, stirring all the time.
Put pan back on heat and cook, stirring all the time until the sauce boils and thickens.
Stir in the lemon rind, mustard, 1/2 cheese, and leek, Stir until combined.
Gently stir in well drained cauliflower and salmon.
Pour into an ovenproof dish. Sprinkle with the rest of the cheese combined with the parsley.
Cook in oven 35 - 45 min until browned and bubbling hot through.
Serves 6
Nutritional Info Amount Per Serving
- Calories: 405.4
- Total Fat: 24.3 g
- Cholesterol: 99.8 mg
- Sodium: 394.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.1 g
- Protein: 30.7 g
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