Cod, cauliflower & chorizo mornay

Contains pork – recipe is for non-Muslims only

A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 546
  • fat 27g
  • saturates 15g
  • carbs 28g
  • sugars 8g
  • fibre 3g
  • protein 46g
  • salt 1.6g


  • 1 small head of cauliflower, cut into florets
  • ½ chorizo ring (about 100g/4oz), roughly chopped
  • 25g butter
  • 3 tbsp plain flour
  • 500ml milk
  • 140g Gruyère, grated
  • 500g cod loin, chopped into large chunks
  • 50g breadcrumbs
  • ½ small pack parsley, finely chopped


  1. Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.

  2. Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.

  3. Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.

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