Turkey and Cauliflower Bake
  • Serves: 3-4
  • Prep: 10min
  • Cook: 35min
  • Print
Essential Ingredient:
Diced Turkey
1 medium-sized cauliflower, broken into florets

40g butter

1 onion, chopped

1 tbsp curry paste

40g plain flour

600 ml milk

500g cooked turkey diced

salt and ground black pepper

75g cheddar cheese, grated

1 tbsp fresh coriander, roughly chopped

To serve:
Seasonal vegetables.
This dish is perfect for feeding large crowds.
  1. Pre-heat the oven to 190 °C, 375 °F, Gas Mark 5. Bring a large pan of lightly salted water to the boil. Add the cauliflower florets and cook for 5 minutes. Drain well and put to one side.
  2. Meanwhile melt the butter in a large saucepan. Add the onion and gently fry for 5 minutes until softened. Stir in the curry paste and flour and cook for 1 minute, stirring.
  3. Remove the pan from the heat and gradually stir in the milk a little at a time until all has been incorporated. Return to the heat and bring to the boil, stirring constantly.
  4. Simmer for 1 minute until the sauce has thickened.
  5. Add the diced turkey and drained cauliflower florets to the sauce.
  6. Gently stir until well coated. Season to taste with salt and pepper.
  7. Pile the mixture into a large oven-proof dish and sprinkle over the cheese. Bake for 20 minutes until golden and bubbling. Garnish with coriander before serving.
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