Cauliflower with Smoked Cheese Sauce, Leeks and Tomato with an Oaty Crumble Topping

by Julie Gibbons on April 20, 2011

Cauliflower with Smoked Cheese Sauce, Leeks and Tomato with an Oaty Crumble Topping

Week night suppers require something easy, but when there’s still enough energy to balance a few pots, this is a cracker – especially if there’s some interesting cheese leftover in the fridge. This dish is simply a jazzed up cauliflower cheese bake, making use of the leftover cheese and some home baked oatcakes which went disastrously wrong!

serves 2

1 x organic cauliflower, chopped
2 x organic leeks, sliced
300mls soya milk
20g butter, melted
1 tablespoon flour
50g smoked cheddar, grated
6 x cherry tomatoes, sliced
2 home baked oatcakes, crumbled

  1. Set oven to 180 Celcius.
  2. Prepare cauliflower and leeks and steam together for 8 minutes.
  3. Prepare a white sauce by melting butter in a pan, then stirring in the flour to make a roux. Be sure to cook this out for a couple of minutes before gradually adding the milk, stirring all the while.
  4. Slowly bring to the boil and the sauce will thicken, then add the cheese, setting some aside for the topping.
  5. Place the cauliflower and leeks into a baking dish, then add the slices of tomato on top.
  6. Pour over the cheese sauce and season to taste.
  7. Sprinkle the oatcake crumble over the top, then add the leftover cheese.
  8. Bake in the oven until the cheese is coloured and bubbling.

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