This is lovely, simple main dish to warm
the cockles on these cold autumn / winter nights.
Ingredients
1 small cauliflower
3 leeks
100ml whole milk
100ml stock (meat or veg)
Tblsp butter
Tblsp plain flour
100g strong cheese (I like to use a mixture
of stilton and Lincolnshire Poacher)
2 tblsp breadcrumbs (optional)
Salt and pepper
Directions
1) In a large heavy based saucepan melt the
butter and flour together to form a roux (paste) over a medium heat, cook out for 2-3
minutes but do not allow to colour.
2) Add half of the milk and stir
continually until a thick sauce is formed before adding the other half and then
the stock, stirring all of the while to prevent lumps from forming. Taste the sauce and adjust seasoning as necessary.
3) Clean and cut the leeks into small
rounds, and separate the cauliflower into florets, add both to the sauce and
simmer for 10 minutes until all are tender.
4) Transfer the sauce / vegetable mixture
to an ovenproof dish, scatter with breadcrumbs (if using) and grate the cheese(s)
over the top.
5) Place in a high oven or under the grill
until the cheese is browned and bubbling.
I love this served with simple steamed veg,
or even with a jacket potato for a hearty supper, it’s well worth the effort of
making that white sauce…
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