Creamy roasted leek and cauliflower
This is a delicious twist on cauliflower cheese that avoids the need to make a white sauce separately.
Serves 4-5 as a main course.
Creamy roasted leek and cauliflower
Ingredients
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 fraîche (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
Method
Preheat the oven to 200°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).
Roast for 40 minutes.
Take out of the oven, remove the foil, stir.
Reduce the oven temperature to 180°C/gas mark 4.
Spoon over the creme fraîche, double cream and mustard and stir it all together.
Sprinkle over the cheese and cook for a further 20 minutes, uncovered.
Voila, cauliflower and leek cheese without having to make a white sauce!
Recipe © 2013 by Georgina Fuggle
