Ingredients
- 1 pint milk
- ½ tsp freshly grated nutmeg
- 2 bay leaves
- 80 g soft salted butter
- 70 g plain flour
- 200 g grated extra strong Cheddar cheese, plus a little extra for the top
- 2 tsp English mustard
- 1 large cauliflower, broken into small florets, the size of a large walnut
- 2 medium leeks, sliced very finely and washed well
- salt and freshly ground black pepper
Instructions
- Heat the milk and add the nutmeg and bay leaves and leave to infuse for 10 minutes.
- Mix the soft butter and flour well.
- Place the milk pan back on the stove and reboil. Then whisk in the softened flour and butter mixture. Once boiling, it will thicken quickly.
- Off the heat. Stir in the cheese and mustard, then season well with salt and pepper, keep warm and covered.
- Place a large pan of water on the stove, season well with salt, and then bring to a boil.
- Once boiling, add the leeks and cauliflower, reboil and cook until the cauli is just cooked, do not overcook.
- Next, REALLY drain well in a colander for a good 10 minutes.
- Arrange the leeks and cauliflower in a baking dish so that it fits in nice and tight.
- Spoon over the sauce, then top with the extra cheese, then brown under a hot grill or in a hot oven.
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Nutrition Facts
Cauliflower & Leek Cheese
Amount per Serving
Calories
547
% Daily Value*
Fat
38
g
58
%
Saturated Fat
23
g
144
%
Cholesterol
107
mg
36
%
Sodium
585
mg
25
%
Potassium
734
mg
21
%
Carbohydrates
33
g
11
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
