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


  • calories 546
  • carbs 28
  • saturated fat 15
  • sugar 8
  • protein 46
  • fat 27
  • fibre 3
  • salt 1.6


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.