So it turns out, cauliflower is the best thing to ever happen to my recipe repertoire. This baked cheesy goodness dish feels like Sunday, linen and a roast. And probably red wine, and probably James Taylor, and probably yorkshire puddings (two please).
Cauliflower Cheese with Leek & Thyme
Serves 4 as a side
1 medium cauliflower, roughly chopped
1 leek, roughly chopped
4 garlic cloves, crushed
2tbs fresh thyme
1/2 cup plain flour
1 1/2 cups of milk
1/2 cup grated cheddar cheese, plus extra for sprinkling
Salt & pepper
Bring a pot of water to the boil then blanch the cauliflower for 3-5 minutes. Leave aside. Heat a little olive in a pan then sweat out the leek, garlic and thyme over a low heat for 5 minutes. Add the drained cauliflower.
In the meantime, over a super low heat, melt the butter in a pot then add the flour. Stir around for a minute then add the milk, half a cup at a time, whisking as you go until you have a thick yet fluid sauce.
Stir through the cheese and veg mixture then season well with salt and pepper. Pour into an oven proof dish and bake for 35-40 minutes or until golden. Sunday roast perfection.