Gratins taste so good and work well as a side dish or main course. This recipe suggestion is a tasty creamy dish using cauliflower and leek, baked in a cheddar cheese sauce with thyme. See also the similar recipe, link below, which also uses broccoli.
30g plain flour
400ml whole milk
3 tbsp. double (heavy) cream
100g mature Cheddar, grated
1 leek, cut into chunks
Medium head of cauliflower, broken into equal-size florets
Few thyme sprigs, leaves picked
1. Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season well with salt and pepper.
2. Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
3. Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.
Nutrition Per Serving
Fat 25.9g Protein 15.4g Carbs 14g Fibre 4g
From an original idea here
Cauliflower, Leek and Broccoli Cheese, a tasty savoury gratin - see here
All the best Jan