Salmon, Marcona almonds and cheesy cauliflower bake

The other week I decided to go to Whole Foods on Kensington High street. They have a very large cheese selection and I wanted to have a browse around.

Standing proud was a Langres Mons cheese. I had never seen it before and I wanted to try something new. It comes from the Champagne district, it is a Cow’s milk cheese with a soft, washed rind and quite stinky. It has a natural hollow at the top where it is traditional to pour champagne before eating.

This was enough to intrigue me. I got a few other cheese and carefully carried them home! As it happened we didn’t eat the cheese and it has been sitting in the fridge for a week, it was too much cheese for 2 people to finish it off on our own so I decided to make a cauliflower bake with it, I love the flavor!

As the weather is getting better it is finally time to start working on the allotment! We did some careful planning but also picked the last of the sprouting broccoli, absolutely delicious! I picked some cabbage leaves, the last of the cavolo nero and I still have a bunch of Brussels sprouts to be cooked and then I have to wait for a while for produce.

Broccoli and cauliflower Langres Mons bake, serves 2, oven 200C

  • broccoli 
  • cauliflower
  • ½ langres mons cheese
  • 4 dl milk
  • 3 tsp arrow root
  • grated nutmeg to taste
  • salt & white pepper

Steam the broccoli and cauliflower for 5 minutes and place in an overproof dish.


Make the cheese sauce. Add the muilk to a pan and add the arrow root, stir until thickened grate nutmeg over it, add salt and white pepper. Bring to a boil and let simmer for a couple of minutes. When happy with the flavors take the sauce off the heat, add the cheese, stir until melted and pour over the veg. Place in the oven until brown and bubbly.


In a frying pan dry roast the Marcona almonds until they start to release their natural oil and get a slight colour  Add spice to your liking, I used salt, pepper and cayenne pepper, set aside to cool on a plate.


Rinse and pat dry the salmon, then add salt and pepper before pan frying it in a little oil. Finish it off in the oven for about 15 minutes with the bake.

I did a tomato and onion salad on the side for some freshness and acidity.


When the salmon and bake are done serve up with the toasted almonds. The whole dinner was made in about 35 minutes. The almonds added flavor and crunch and was great with the salmon.


We finished it all off, even the bake and for dessert I simply served up some fruit. I love the muscat grapes that are in season now, they are so aromatic, to smell and to eat, perfect with cheese as well!


2 Responses to “Salmon, Marcona almonds and cheesy cauliflower bake”
  1. K Donkey says:

    Love the sound of the cheese – and thanks I’ve never thought of using broccoli when making cauliflower cheese – I love them both so will have to try it out

    • petra08 says:

      the cheese is so stinky and lovely! A find. Broccoli works really well and a lot of veg are even better with some cheese sauce!

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