Cheesy Mexican Baked Cauliflower Cheese

Meanwhile, finely chop onion and tomato. Drain sweetcorn. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

In a medium saucepan, heat the butter over medium heat. Add garlic and herb seasoning, Tex-mex spice blend and cook, until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove pan from heat, then slowly whisk in light cooking cream and the milk, until smooth, 1 minute. Stir through shredded Cheddar cheese, until melted. Season with salt and pepper.

PARMESAN INSTEAD?

Pour sauce over cauliflower in baking dish. Sprinkle with panko breadcrumbs (see ingredients) and drizzle with olive oil. Bake until golden and bubbling, 10-15 minutes.

Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. To bowl with pickled onion, add tomato, corn and spinach. Toss to combine and season. TIP: Cover the pan with a lid if the kernels are “popping” out.