Cauliflower cheese gnocchi

Cheesy, veg-packed, comforting - SO good

My favourite part of a roast dinner is cauliflower cheese, so if I can find a way to eat it as a main meal, I will!

Here the cauliflower is roasted then blitzed into a cheese sauce. It works really as it means you don’t need to make a cheese sauce on the hob, it all happens in the blender, plus it gives the sauce such a nice flavour and texture.

If your cauliflower comes with leaves on - don’t waste them! They taste great, are lovely and tender and add a dash of green to the dish.

You’ll need (serves 2):

• 1 small-medium cauliflower

• cold-pressed rapeseed oil or extra virgin olive oil

• 3-4 garlic cloves

• 400g gnocchi

• 100g mature cheddar cheese, grated

• 25ml milk

If you have an air fryer, use that to roast the cauliflower. If you don’t, preheat your oven to 200C.

If your cauliflower has leaves, cut them away and then slice away and discard any large stalks (don’t worry about stalks on smaller leaves).

Cut the cauliflower (including the stalk) into small, equal sized pieces - you’ll likely need to halve any larger florets.

Add the cauliflower florets and garlic cloves (whole and unpeeled) to your air fryer basket/a roasting tin. Drizzle over a couple of tablespoons of oil and season with a pinch of salt. Mix well and then cook for 15 minutes until cooked through and golden brown - give it a shake half way through.

When the cauliflower is almost done, cook the gnocchi according to packet instructions. When done, drain.

Preheat your grill (or leave the oven on at its highest setting).

Add half the roast cauliflower to a food processor along with most of the cheese (save a little for the top) and milk. Pick out the garlic cloves and remove the skin - it should peel away very easily now they have been roasted. Add the peeled cloves, along with 1-2 tbsp of oil and a pinch of salt and pepper. Blend until smooth.

In an ovenproof casserole dish or pan, add the cooked gnocchi, remaining roast cauliflower, cauliflower leaves and pour in the sauce. Mix well. Top with the remaining cheese and finish under the grill or in the oven for about 10 minutes until golden brown and bubbling.

Leave to sit for 5-10 minutes then serve.