Cauliflower & Leek Gratin
Cauliflower gets a bad rap for being a boring, tasteless vegetable... But this recipe will change how you look at the humble cauliflower! Cauliflower is part of the cruciferous vegetable family and is very low in calories yet high in vitamins. In fact, it contains some of almost every vitamin and mineral that you need! And this warming, delicious gratin recipe makes a great stand alone dish, or complements any main meal as a side dish - guaranteed to be a crowd pleaser.
2 large leeks, white & lightgren parts washed & cut into 4cm pieces
500g cauliflower florets
50g plain wholemeal flour
400ml skim milk
1tsp English mustard
100g cheddar cheese, grated
50 g (2oz) wholemeal or panko breadcrumbs
½ tbsp olive oil
Preheat oven to 200C or 180C fan forced.
Bring a large pan of water to the boil. Add the leeks and simmer for approximately 7 minutes before adding the cauliflower. Continue to cook for a further 2 minutes or until the veggies are tender. Drain and set aside.
In the same pan add the butter and stirring until melted. Mix in the flour, continuing to stir for 30 seconds. Remove from heat and gradually add the milk, stirring well. Return to the heat and cook, stirring, until thickened and smooth.
Remove sauce off the heat and stir in the mustard and most of the cheese - season with salt & pepper. Place the leek & cauliflower into a medium-sized baking dish and pour over the cheese sauce.
In a small bowl, mix together the breadcrumbs and oil, then scatter over the mixture together with the remaining cheese.
Place the dish in the oven and cook for around 15 minutes, or until piping hot and the breadcrumbs are golden. Serve immediately. Enjoy!