Imported from TikTok

Roasted Cauliflower & Pepperoni Cheese

Name: Roasted Cauliflower & Pepperoni Cheese
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 800 g cauliflower florets (Broken into medium pieces); 3 tbsp olive oil (Plus extra for frying; the recipe separately specifies 2 tbsp for frying); 1 tsp chilli powder; 1 tsp ground cumin; 1 tsp smoked paprika; salt (To taste); ground black pepper (To taste); 2 tbsp olive oil (For frying); 1 onion (Finely sliced); 120 g pepperoni (Sliced, cut into slithers); 50 g plain flour; 600 ml milk; 100 g cheddar cheese (Grated; plus 60 g for the topping); 60 g cheddar cheese (Grated, for the topping); 50 g fresh spinach

Recipe by @amysheppardfood @amysheppardfood · TikTok

Imported by Danielle Davidson on SeeMeCook

Roasted, spice-coated cauliflower is covered in a creamy cheddar sauce with pepperoni, onion, and spinach, then baked under a golden cheese topping. The author recommends it with a crisp, buttery jacket potato.

4 servings70 minBritish

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Ingredients

800 g cauliflower florets (Broken into medium pieces)
3 tbsp olive oil (Plus extra for frying; the recipe separately specifies 2 tbsp for frying)
1 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
salt (To taste)
ground black pepper (To taste)
2 tbsp olive oil (For frying)
1 onion (Finely sliced)
120 g pepperoni (Sliced, cut into slithers)
50 g plain flour
600 ml milk
100 g cheddar cheese (Grated; plus 60 g for the topping)
60 g cheddar cheese (Grated, for the topping)
50 g fresh spinach

Steps

1
Preheat the oven to 200°C. Place the cauliflower florets in a large baking dish, approximately 32 × 22 cm.
2
In a small bowl, mix 3 tablespoons of olive oil with the chilli powder, ground cumin, and smoked paprika.
3
Pour the spiced oil over the cauliflower and use your hands to coat the florets evenly.
4
Season the cauliflower with salt and ground black pepper, then roast for 20 minutes.
5
While the cauliflower roasts, heat 2 tablespoons of olive oil in a large non-stick pan over medium heat.
6
Add the sliced onion and fry for 5 minutes.
7
Stir in the pepperoni for the final 2 minutes of frying.
8
Add the flour and stir over the heat until it disappears into the oil.
9
Slowly add the milk a little at a time, adding more only once the previous addition has come to the boil. Stir continuously to remove lumps, until all the milk has been incorporated.
10
Stir in 100 g of grated cheddar until melted.
11
Season the sauce with salt and ground black pepper.
12
Stir in the spinach until it is covered in sauce and beginning to wilt.
13
Pour the sauce over the roasted cauliflower and turn the florets until coated.
14
Cover with the remaining 60 g of grated cheddar.
15
Return the dish to the oven and bake for 25–30 minutes, until the cauliflower is cooked through and the top is golden brown.

Notes

The description mentions a crisp, buttery jacket potato as a serving suggestion, but gives no preparation instructions for it. The olive oil line says “plus extra for frying”; the method specifies 2 tablespoons for frying, in addition to the 3 tablespoons used on the cauliflower.