- Break the cauliflower or broccoli into florets. Cook the cauliflower in boiling water until tender. If using broccoli, steam it to help retain the flavour.
- Bring the stock and cream to the boil in a large ovenproof pan. Reduce the heat, add the chopped cod and simmer for 6 to 8 minutes. Stir in the grated Cheddar cheese and the cooked cauliflower.
- Melt the butter in a separate pan, then stir in the breadcrumbs and chopped parsley. Sprinkle on top of the cod and cauliflower.
- Transfer the pan to the oven and bake for 10 to 15 minutes, until piping hot.
If you’re watching your saturated fat intake, you could use low-fat cream.