Cauliflower Bake
I served this for dinner this past weekend along with the asparagus soup (stay tuned and make sure to keep the water for a veggie broth) and chicken Dijon.
Ingredients & Sauce:
- 500g cauliflower (one large head)
- 600g potatoes (approx 4)
- ½ pack cherry tomatoes
- 2 Tbs butter (or margarine)
- 1 leek, finely sliced
- 1 garlic clove, minced
- 2 Tbs flour
- 1¼ cups milk
- ½ cup mixed cheese, grated (cheddar, Parmesan and Swiss)
- ½ tsp hungarian paprika
- 2 Tbs chopped fresh flat leaf parsley, plus some to garnish
- Wash and dice the potatoes. Place on the bottom of a large pot with water. Top with the cauliflower core and leaves (plus anything else in your freezer like celery leaves & stalks or carrot peel). Top with cauliflower florets. Boil 10 min.
- Remove the cauliflower and place in a deep, ovenproof dish. Top with cherry tomatoes. Pick out the greens and discard. Remove the potatoes and place in ovenproof dish. Strain and keep the liquid (this is delicious veggie broth for soup stock).
- To make the sauce: cook the butter, leeks and garlic until soft. Sprinkle with flower and cook a minute more to create a roux. Very gradually stir in the milk and then add the cheese, paprika and chopped parsley. Season to taste with salt & pepper.
- Pour the sauce over the veggies and cook at 350F for 20 min or until the potatoes are cooked through and the cheese has melted.
This serves 6 as a side dish. You can mix up the cauliflower with broccoli too. Full nutritional value using Kraft grated Parmesan for the cheese »
Steve was “alarmed” by the texture of the cherry tomatoes (he’s never eaten them cooked) and is not a huge fan of cauliflower.
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