Cauliflower cheese with crunchy sage topping

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olive magazine

4 ratings

Recipe by olive magazine

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1. Simmer the cauliflower for 8 minutes or until tender, drain. Meanwhile, fry the leeks in the butter for 10 minutes until soft. Whizz the bread and sage to crumbs in a food processor. Add the tomatoes and oil and whizz until chopped. Add the mustard and flour to the leeks and stir.
2. Add a third of the milk and stir until thickened. Gradually add the rest of the milk and bring to simmer. Stir in the cheese. Divide between 4 ovenproof dishes and pour the sauce over. Scatter the crumbs over and grill for 5 minutes.

Per serving

515 kcalories, protein 21.7g, carbohydrate 35.1g, fat 32.9 g, saturated fat 14.1g, fibre 7g, salt 1.57 g

Latest comments and suggestions

• MushyPeaBrain

  28 May 2008

  MushyPeaBrain rated and commented on this recipe

  

  This is a very simple recipe that tastes gorgeous and was finished off by my family super quick!! Set to become a family favourite.

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• Rachel

  08 November 2008

  Rachel rated and commented on this recipe

  

  Really tasty recipe. Used cheddar instead of gruyere.

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• split58

  29 December 2008

  split58 commented on this recipe

  I used broccoli instead of cauliflower and added some bacon to make a quick, light lunch and it was delicious! Definitely be making it again.

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• split58

  29 December 2008

  split58 rated this recipe

  

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• Seezal

  16 May 2009

  Seezal rated and commented on this recipe

  

  Made this for a dinner party. Prepared it in the morning doubling the quantity and putting in a large tin to bake ( I used dijon mustard instead of wholegrain) Took about 50mins for it to crisp up, but it was deeeelicious! Everyone was Very impressed. Served it with new potatoes and the fennel & tomato gratin (won't be making that one again though).

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Ingredients

• 1 cauliflower , broken into 6cm pieces
• 4 leeks , trimmed
• 50g butter
• 3 slices white bread , crusts removed and roughly chopped
• 2 tbsp sage , chopped
• 50g Merchant Gourmet SunBlush tomatoes , plus 3 tbsp oil from the pack
• 2 tbsp wholegrain mustard
• 3 tbsp plain flour
• 400ml milk
• 100g Gruyère cheese, grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 1 cauliflower , broken into 6cm pieces
• 4 leeks , trimmed
• 50g butter
• 3 slices white bread , crusts removed and roughly chopped
• 2 tbsp sage , chopped
• 50g Merchant Gourmet SunBlush tomatoes , plus 3 tbsp oil from the pack
• 2 tbsp wholegrain mustard
• 3 tbsp plain flour
• 400ml milk
• 100g Gruyère cheese, grated

Per serving

515 kcalories, protein 21.7g, carbohydrate 35.1g, fat 32.9 g, saturated fat 14.1g, fibre 7g, salt 1.57 g

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