Cauliflower roasted with cheese and leeks

Excellent as a lunch dish or as an accompaniment to some serious meaty experience..

For 4 people

  • cauliflower
  • 1 tbsp olive oil
  • 2 large leeks , thinly sliced
  • 1 tbsp plain flour
  • 1 tsp mustard powder
  • 300ml skimmed milk
  • Lots of parmesan, finely grated – in fact, take as much as you like it. I used about 65 g for an average size couli head. Was not too much, but was ok
  1. Cook the cauliflower until tender – I recommend steaming it, but I know someone, who stands by cooking a cauliflower always in a microwave, covered, no water
  2. Drain well then transfer to 4 individual or one large ovenproof dish.
  3. Meanwhile heat the oil in a non-stick frying pan, add the leeks and cook over a medium heat for 10 minutes until meltingly soft.
  4. Mix the mustard powder and the flour with small amount of milk, dilute it with the reminder
  5. Gradually pour in the milk and stir continuously until smooth.
  6. Add half the parmesan and simmer until melted into the sauce.
  7. Spoon over the cauliflower.
  8.  Scatter with the rest of the parmesan then grill for 5 minutes until golden and bubbling.
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