Creamy Roasted Leek and Cauliflower


Serves 4-5 as a main course. 
This is from Georgina Fuggle’s Take One Pot.


1 x 800g cauliflower divided into small florets
2 – 3 medium leeks cut in half lengthways and then cut into 1-2cm crescents
1/2 teaspoon cumin seeds or more if you fancy
2-3 tbsp oil
100ml creme fraiche (I got away with 50ml)
150ml double cream (I got away with 100ml)
2 tsp Dijon mustard
125g strong cheddar cheese (I got away with 100g)
Salt and pepper if required


Preheat the oven to 200 degrees C/gas mark 6

Put the cauliflower, leeks and cumin seeds in a large metal roasting tin (I added the cauliflower leaves too), coat with the oil and give it a good shake about.

Cover tightly with tin foil – I failed to do this and some of the leeks burnt so make sure you do do this! Roast for 40 minutes.

Take out of the oven, remove the foil, stir.

Reduce the oven temperature to 180 degrees C/gas mark 4.

Spoon over the creme fraiche, double cream and mustard and stir it all together.

Sprinkle over the cheese and cook for a further 20 minutes.

Voila, cauliflower and leek cheese without having to make a white sauce!

Recipe © 2013 by Georgina Fuggle


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