Cauliflower, Leek and Blue Cheese Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Rich creamy dolcelatte creates a wonderfully savoury sauce for this comforting dish. Ingredients:
450 g cauliflower |
1 tablespoon olive oil |
350 g leeks, thickly sliced |
1 garlic clove, crushed |
2 tablespoons chopped chives |
3 tablespoons white wine |
15 g butter |
15 g plain flour |
150 ml skim milk |
150 ml fromage frais |
100 g vegetarian cheddar cheese |
25 g fresh white breadcrumbs |
25 g hazelnuts, chopped |
1/2 teaspoon paprika |
Directions:
1. Heat oven to 190°C.
2. Grease a large casserole dish.
3. Cook the cauliflower florets in boiling water for 10 minutes until tender. Drain and set aside.
4. Heat oil and cook the leeks for 5 minutes Add garlic, wine and chives and simmer gently until the wine evaporates.
5. In a fresh pan melt the butter and and whisk in the flour. Cook for 1 minute to form a smooth paste.
6. Remove from heat and gradually stir in the milk while whisking.
7. Return to heat and bring to the boil. Simmer for 5 minutes.
8. Add fromage frais to the sauce.
9. Arrange the leeks and cauliflower in the dish and cover with the sauce. Dot the surface with dolcelatte.
10. Combine the breadcrumbs, hazelnuts, paprika and sprinkle over the top.
11. Bake for 20 minutes until golden brown.
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