Cauliflower cheese with crunchy sage topping

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olive magazine

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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

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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

Ready in 30 mins

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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