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Smoked haddock and cauliflower gratin (bake)

Smoked haddock and cauliflower gratin

Isn’t it funny how, after almost 6 years of blogging, my food photography has actually got worse!? Ah, never mind. I think I used to labour over it more – when I look back I really did some nice ones! Whereas now it’s more about getting tea on the table – and ultimately, sharing easy recipes with you lot! Well, my strapline is real family, real food! So, despite the slightly dodgy picture here, this is a really fab recipe and one that I really wanted to share with y’all.

This was really simple – and made the most out of some super fresh cauliflower from my new Riverford delivery. The stalks and leaves were stunning! SO FRESH! When they are this good you need to use them, not chuck out with the food waste.

My daughter loved this dinner; my son loved the fish and liked the sauce, but moaned about the cauliflower. Ah, well. He had 3 honey sandwiches after to make up for the lack of carb action. Yes I said 3!!! Give me strength.

The sauce! Let’s have a quick chat about it shall we?! It’s my microwave cheese sauce – the one that I featured on my YouTube channel last week. Lifesaver, it is. Knock it together in 7 minutes and away you go – this one was frozen from last week so it was even more convenient.

The fish? I had two haddock fillets in my freezer. I defrosted them, skinned and chopped up. BUT… I’m thinking for convenience, you could use those fab frozen fish mixes to make this. Would be fine straight from frozen too. Do blanche your cauli and stalks first though, or else they won’t be cooked through.
This recipe was enough for 4, but do flesh it out with a sachet of microwave brown rice or some peas too.

Makes: enough for 4

Takes: 40 minutes


  • 2 fillets of haddock, skinned and boned and cut into chunks (or use frozen fish pie mix – but if you do add 10 mins onto cooking)
  • Microwave cheese sauce
  • Half a large cauliflower, including stalks/leaves
  • Panko breadcrumbs (optional)


  1. Preheat oven to 190C.
  2. Steam your cauliflower and stalks for 10 minutes or so, until al dente. Drain.
  3. Pop them, along with the haddock which has been cut into chunks (or fish pie mix – if frozen add 10 mins onto cooking time) into a large baking dish.
  4. Cover with cheese sauce. Mix well.
  5. Sprinkle on panko and bake for about 30 minutes, or until brown and bubbling and piping hot in the centre.

1 Comment

  1. Sabine
    November 27, 2017 / 3:13 pm

    Tried this last week with a fish pie mix, was really lovely. Been trying to decrease the amount of dinners with pasta or rice, and this is just perfect whilst still being incredibly comforting! Thanks!

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