CAULIFLOWER, LEEK & BROCCOLI
CHEESE
Ingredients: (SERVES 8)
1 Cauliflower
1 Broccoli
4 Leeks
Olive Oil
1 tsp paprika
170g Butter
Thyme
100g Plain Flour
2 tsp Dijon Mustard
1/2 tsp Nutmeg
350g Cheese
- This can be a combination of your favourite cheeses. Cheddar, Gruyere, Mozzarella, Emmental, Parmesan & Goats Cheese work well. Use whatever quantities you wish as long as it adds up to 350g.
Method:
STEP 1: Pre-heat your oven to 180°C. Break down the cauliflower and broccoli into medium size florets, put into a baking tray and drizzle with olive oil, season with salt & pepper and sprinkle across the paprika. Mix well so the seasoning, spices and oil are well combined. Place into the pre-heated oven and roast for 15-20 minutes until it starts to colour.
STEP 2: Meanwhile, wash and slice your leeks. In a medium pan melt 30g of butter and add in your chopped thyme. Once the butter has melted and the thyme has started to flavour the oil, this should only take about 30seconds, add your leeks to sweat and soften.
STEP 3: To make the cheese sauce you need to start by making a roux. To do this, add 140g of butter to a large non-stick pan and melt. Once melted add 100g of plain flour and mix to create a paste. You want to cook this out for about 5 minutes, this will ensure you don't get a floury taste in your cheese sauce.
STEP 4: When the roux has cooked out, add the mustard and mix through. Then you want to add the 1.2 litres of milk. Do this a little at a time to avoid lumps. Once all your liquid is incorporated, generously season with salt and pepper, then add the nutmeg. Once all of this has been added, you need to add the cheese. Whatever combo you decided to go for.
STEP 5: Allow the cheese to melt into the sauce, then add in the leeks and the roasted cauliflower and broccoli. Mix well into the cheese sauce so it is fully combined and transfer the mixture into a baking dish. Add a final sprinkle of cheddar on top and some paprika.
STEP 6: Put into the oven for 25 - 30 minutes until golden brown and the cheese is bubbling.