6
Creamy Boursin®, cauliflower & leek bake
Serves
4-6
Prep
5 mins
Cook
40 mins
Level
Easy
Step 1
Heat the oven to 220C/200C fan/gas 7. Heat the oil in a medium saucepan over a medium heat. Once hot, add the plain flour and stir until combined, then gradually pour in the milk a quarter at a time, allowing it to fully absorb and thicken slightly before adding the next quarter.
Step 2
Bring the sauce to a simmer, whisking constantly, and cook for 4 mins until reduced, then mix in the stock cube, Boursin® and thyme.
Step 3
Meanwhile, bring a pan of water to a boil, then add the leeks and cauliflower and simmer for 6-8 mins until softened slightly. Drain the veg, then stir into the sauce.
Step 4
Tip everything into a large baking dish (around 30cm), then drizzle with oil, sprinkle over some black pepper and bake for 25-30 mins until golden.
Inspired by the Boursin® Garlic & Herbs recipe, this plant-based alternative to cheese has all the soft, creamy deliciousness of the original. It’s a must-try, whether you or your guests are vegan, flexitarian or simply looking to try more plant-based options.
Inspired by the Boursin® Garlic & Herbs recipe, this plant-based alternative to cheese has all the soft, creamy deliciousness of the original. It’s a must-try, whether you or your guests are vegan, flexitarian or simply looking to try more plant-based options.