Fish And Cauliflower Cheese: Perfect Pairing Ideas

Cauliflower cheese is a versatile dish that can be served as a standalone meal or paired with various main courses. For fish lovers, there are several options to consider when thinking of what fish to serve with cauliflower cheese. One option is to create a crispy cauliflower and fish bake, which combines cauliflower with fish fillets, such as cod or pink ling fish, in a creamy sauce. Alternatively, a cheesy cauliflower, potato, and fish gratin can be a delicious option, featuring roasted cauliflower, new potatoes, cherry tomatoes, and fish pieces smothered in a rich cheddar and Dijon sauce. For those who enjoy a touch of spice, baked fish with a cauliflower cheese topping can be enhanced with coriander, peppercorns, and paprika.

Cod and cauliflower cheese bake

Ingredients:

• 4 x 150g cod fillets (frozen)
• 450g cauliflower, broken into small florets
• 200g mature cheddar, grated
• 200g leeks, washed, trimmed, and sliced
• Salt and pepper to taste
• Butter
• Flour
• Milk

Method:

First, preheat your oven to 200°C. This is a great meal to make with leftover cauliflower cheese and a freezer staple like frozen cod fillets.

Melt some butter in a pan, add the leeks, and cook for about 10 minutes until they are soft. Next, add the flour and mix it in. Then, pour in the milk, stirring all the time, and bring the mixture to a simmer. Add the grated cheddar to the sauce and simmer until the cheese has melted.

Mix in the cauliflower florets and season with salt and pepper to taste. Lay the fish in 4 individual dishes or 1 large dish and pour the cauliflower and leek cheese sauce over the top.

Bake in the oven for 25-30 minutes until golden and cooked through. Finally, allow the dish to rest for a couple of minutes before serving.

Variations:

For a twist on this classic combination, you could try adding chorizo or a crumble topping. For a chorizo variation, cook the chorizo in a pan for a couple of minutes to brown and then remove it from the pan, leaving the oil behind. Then, follow the steps above to make the cheese sauce, adding Gruyère cheese instead of cheddar. Put the cauliflower in a baking dish with the chorizo and cod, and then spoon over the cheese sauce. Sprinkle with breadcrumbs and parsley and bake for 30-40 minutes.

For a crumble topping, simply melt some butter in a pan, stir in breadcrumbs and parsley, and sprinkle this mixture on top of the cod and cauliflower before baking.

Serving Suggestions:

This dish is a quick and easy midweek supper that is sure to be a crowd-pleaser. Serve it with a simple salad or roasted vegetables on the side for a more substantial meal.

Baked fish with cauliflower cheese topping

Ingredients

• 4 x 150g thick fillets of haddock or other flaky white fish
• 1 tsp ground coriander seed, crushed
• 1 tsp peppercorns, crushed
• 1/2 tsp sweet paprika
• 1 small cauliflower, cut into small florets, stalks discarded
• 4 small bunches of tomatoes on the vine
• 325g runner beans, sliced
• 2 cloves of garlic, crushed
• A handful of basil leaves
• 1 small brown onion, finely chopped
• 2 small carrots, diced
• 1 celery stick, diced
• 400g pink ling fish fillets, cut into 3cm chunks (or any white fish)
• 1 tbsp dill, chopped
• 4 slices of multigrain bread, torn into large chunks
• Olive oil
• Salt and pepper to taste

Method

This recipe is a delicious and comforting meal, perfect for a weeknight dinner. It combines flaky fish with a creamy cauliflower cheese topping and a variety of vegetables.

Start by preheating your oven to 200°C. Line a large baking tray with non-stick baking paper and lay the fish on top, skin-side down. Sprinkle the coriander, peppercorns, and paprika over the fish and gently rub it in.

Meanwhile, prepare the cauliflower cheese topping. Boil a saucepan of water and cook the cauliflower florets for about 6-8 minutes until tender. Drain the water and crush the cauliflower. Mix the crushed cauliflower with yoghurt and most of the Parmesan cheese, reserving a small amount to scatter over later.

Now, prepare the vegetables. Heat a tablespoon of olive oil in a large frying pan and add the onion. Cook for about 3 minutes until softened, then add the carrots, celery, and garlic. Cook for another 5 minutes until all the vegetables are tender. Season with salt and pepper to taste.

Combine the fish, cauliflower puree, and dill with the onion and vegetable mixture in the frying pan. Transfer this mixture to your prepared baking tray and spoon the cauliflower cheese topping over the fish, pressing it down gently. Scatter the remaining Parmesan cheese over the top.

Add the tomatoes to the tray and bake for 15-18 minutes. The fish should turn opaque, and the topping should be golden. While the fish is baking, prepare the runner beans by heating some olive oil in a saucepan and adding the beans. Cook for 3-4 minutes, stirring occasionally. Then, add the crushed garlic and cook for another 2 minutes. Finally, stir in the basil leaves.

Serve the baked fish with cauliflower cheese topping alongside the runner beans and enjoy!

Variations and Tips:

• You can use any flaky white fish, such as cod or haddock, for this recipe.
• For an extra crispy topping, try adding breadcrumbs or torn bread chunks, drizzled with olive oil, to the cauliflower cheese mixture.
• If you want a more indulgent dish, you can also add some grated cheddar or Gruyère cheese to the topping.
• Get creative with your vegetables! This recipe includes tomatoes and runner beans, but you could also add carrots, celery, or even potatoes to the tray for a heartier meal.
• If you're short on time, you can prepare the cauliflower cheese topping in advance and store it in the fridge until you're ready to bake the fish.

Crispy cauliflower and fish bake

Ingredients

• 600g cauliflower, cut into small florets
• 1 small brown onion, finely chopped
• 2 small carrots, diced
• 1 celery stick, diced
• 1 clove garlic, finely chopped
• 400g pink ling fish fillets, cut into 3cm chunks
• 1 tbsp dill, chopped
• 4 slices multigrain bread, torn into large chunks
• Oil, for frying and greasing
• Salt and pepper, to taste

Method

• Preheat your oven to 220°C or 200°C for fan-forced ovens.
• Place the cauliflower florets in a medium-sized saucepan and cover with milk. Bring to a low simmer over medium heat and cook for 5-7 minutes, until soft.
• Strain the cauliflower, reserving the milk, and puree in a blender until smooth and thick. Add some of the reserved milk if the mixture is too thick. Season with salt and pepper to taste and set aside.
• Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the onion and cook for about 3 minutes, until softened.
• Add the carrots, celery and garlic to the pan. Cook for another 5 minutes, until tender. Season with salt and pepper.
• Add the fish, cauliflower puree and dill to the pan and combine well.
• Pour the mixture into a small, greased baking dish.
• Toss the bread chunks with 1 tablespoon of oil and scatter over the fish mixture.
• Bake on the top rack of the oven for 20 minutes, or until the bread is golden brown.
• Remove from the oven and serve.

Tips and Variations

• For an extra crispy topping, try using panko breadcrumbs instead of multigrain bread.
• If you prefer a more well-done fish, you can briefly sear the fish chunks before adding them to the baking dish.
• You can also experiment with different types of fish, such as cod or haddock.
• For a vegetarian option, replace the fish with cooked white beans or chickpeas.

Cheesy cauliflower, potato, and fish gratin

Ingredients:

• 200ml crème fraîche
• 1 tbsp Dijon mustard
• 250g cherry tomatoes
• 680g white fish pie mix
• 100g baby leaf spinach
• 200g mature cheddar, grated
• Potatoes
• Cauliflower
• Extra Virgin Olive Oil
• Cornish Sea Salt
• Black Peppercorns
• Chives

Method:

• Preheat your oven to 200°C/Fan 180°C/Gas 6.
• Prepare the potatoes by scrubbing and slicing them into 1cm-thick rounds. Place them in a roasting tin, ensuring they are no more than 2 layers deep. Drizzle with olive oil and season with salt and pepper. Turn the potatoes to ensure they are coated, then place in the oven to roast for 20 minutes.
• While the potatoes are roasting, cut the cauliflower into bite-sized florets. Place them in a bowl with the cherry tomatoes and toss with olive oil, salt, and pepper.
• After 20 minutes, remove the potatoes from the oven and turn them over. Add the cauliflower and cherry tomatoes to the tin and return it to the oven for 25 minutes.
• In a bowl, mix the crème fraîche, Dijon mustard, and grated cheddar. Add a generous pinch of salt and pepper, then stir in 50ml of cold water.
• Once the vegetables have roasted for 25 minutes, remove the tin from the oven. Add the fish pieces and pour the cheesy sauce over them. Top with any leftover cauliflower leaves and bake for 10 minutes. The vegetables should be golden, and the fish should flake easily when pressed lightly with a fork.
• Serve the gratin on warm plates, drizzling each portion with sauce from the tin. Garnish with finely snipped chives and serve with a handful of baby leaf spinach.

Variations:

While the above recipe uses white fish pie mix, you can also try using thick fillets of haddock or other flaky white fish such as cod. For a crispy topping, scatter torn chunks of multigrain bread over the fish mixture before baking. If you want to add some spice, sprinkle over some crushed coriander seed, peppercorns, and paprika.

Cauliflower cheese as a side dish

Cauliflower cheese is a versatile dish that can be served as a side or a main course. It is often served with meat or fish, but it can also be a satisfying vegetarian option when paired with a simple jacket potato or a crunchy green salad.

When served as a side dish, cauliflower cheese adds a creamy, indulgent element to the plate. It is a classic accompaniment to a roast dinner, particularly chicken or beef. The rich cheese sauce complements the crispy skin of roast chicken, while the cauliflower provides a tasty alternative to more typical roast vegetables. It can also be served with gammon, with the saltiness of the meat providing a nice contrast to the creamy cheese.

For a lighter option, cauliflower cheese can be served with a fresh, crunchy salad. This adds some colour and vibrancy to the plate, ensuring your meal is not just a beige feast! A simple tomato salad is another great option, with the sharpness of the tomatoes cutting through the richness of the cheese sauce.

Cauliflower cheese is also a tasty side dish for fish. Baked fish with a cauliflower cheese topping is a delicious option, or you could try a fish bake, with cauliflower cheese and fish cooked together for a quick and easy weeknight supper.

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