Cauliflower Cheese With Crunchy Sage Dressing |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found on BBC GoodFood. Can't wait to make it, it sounds so good! I have copied the recipe almost to the letter of the law, however, there is still some of the English that comes creeping through. Made this for LIVESTRONG Day - it is a nice yellow! Ingredients:
1 cauliflower, broken into small flowerettes |
4 leeks, trimmed and sliced |
1 3/4 ounces butter or 1 3/4 ounces margarine |
3 slices white bread, crusts removed and roughly chopped |
2 tablespoons fresh sage, chopped |
1 3/4 ounces gourmet sun-dried tomatoes packed in oil (they used merchant gourmet sunblush tomatooes) |
3 tablespoons oil, from the tomatoes |
2 tablespoons coarse grain mustard |
3 tablespoons flour |
1 2/3 cups milk |
3 1/2 ounces fresh grated gruyere cheese |
Directions:
1. Simmer the cauliflower for 8 minutes or until tender, drain.
2. Meanwhile, fry the leeks in butter for 10 minutes until soft.
3. Whizz the bread and sage in a food processor.
4. Add the tomatoes and the oil and whizz until chopped.
5. Add the mustard and flour to the leeks and stir.
6. Add a third of the milk and stir until thickened.
7. Gradually add the rest of the milk and bring to simmer.
8. Stir in the cheese.
9. Divide between 4 ovenproof dishes and pour the sauce over.
10. Scatter the crumbs over and broil for 5 minutes.
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