Classic Christmas Sides
Crispy Rosemary Roast Potatoes and Homemade Cauliflower Cheese
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. These Classic Christmas Sides include the perfect, crispy roast potatoes flavoured with rosemary and an indulgent cauliflower cheese. Pair with a main, add another side to fill the table and select a starter and dessert to finish off your festive feast this Christmas!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700 grams
Potatoes
37.5 grams
Plain Flour
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
1 unit(s)
Cauliflower
60 grams
Mature Cheddar Cheese
(Contains Milk)
20 grams
Unsalted Butter
(Contains Milk)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
1 tbsp
Oil for the Roux
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft.
When ready, drain in a colander and sprinkle over some of the flour (2p: 20g, 3p: 30g, 4p: 40g).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, sprinkle over the dried rosemary, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Serve in a large bowl.
Cut the cauliflower into florets (like small trees), halving any large ones.
Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
Roast on the middle shelf until golden brown and tender, 18-20 mins. Turn halfway through.
Meanwhile, grate the cheese.
When the cauliflower has 5 mins roasting time remaining, melt the butter in a large saucepan on medium-high heat.
Once hot, stir in the oil (see pantry for amount) and some of the flour (2p: 20g, 3p: 30g, 4p: 35g). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste.
Bring to the boil, then stir continuously and simmer until thickened, 1-2 mins.
Mix the creme fraiche into the sauce, then remove from the heat. Reserve a handful of the grated cheese.
Stir the roasted cauliflower and remaining cheese into your creamy sauce until well combined and all the cheese has melted.
Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
Transfer the cauliflower cheese to an appropriately sized ovenproof dish. Sprinkle over the reserved cheese.
Place the cauliflower cheese onto a baking tray and add to the middle shelf of your oven until golden and bubbling, 15-18 mins.
Serve in the dish.
