- 1 large cauliflower, cut into florets
- 1 medium head of broccoli, cut into florets
- 2 medium leeks, thickly sliced
- 25g cooked crispy bacon strips, crumbled
- For the sauce:
- 900ml skimmed milk
- 75g sauce flour
- 1 tbsp English mustard powder
- 2 tsp Dijon mustard
- 1 bay leaf
- Large pinch of freshly grated nutmeg
- Large pinch of paprika OR a squirt of tomato purée (for colour)
- 100g reduced fat extra mature cheddar cheese, grated
- 20g parmesan, grated
- Freshly ground black pepper
- For the topping:
- 30g fresh (or frozen) wholemeal breadcrumbs
- 8-10 cherry tomatoes, halved - for decoration
- To serve:
- 8 slices wholemeal bread, toasted
- Reduced fat spread
AKA More Interesting Cauliflower Cheese! Using sauce flour to make the cheese sauce cuts out the need to make a roux with butter or spread. The spice elements in the sauce add both flavour and colour. In the Chapman household, Cauliflower Cheese is always served as a mail meal, not an accompaniment and is ALWAYS served with toast!
Preheat your oven to 200 degrees C and bring a large pan of water to the boil.
To the pan of water, add the cauliflower, leek and broccoli and simmer for 5-7 minutes until just tender.
Meanwhile, whisk the sauce flour, mustard powder and milk together in a medium saucepan and place over a medium heat. Add the bay leaf. Whisk or stir continuously for about 5 minutes util it’s thick enough to coat the whisk or spoon. Turn off the heat and stir in the remaining sauce ingredients.
When the vegetables are ready, drain thoroughly and mix in the cheese sauce. Add the crumbled bacon and spoon into a large ovenproof baking dish. Sprinkle with a thick layer of breadcrumbs and decorate with the tomato halves. Bake for 20 minutes until golden.
Serve with wholemeal toast.