Cauliflower Cheese Leek and Bacon Bake
Ingredients
- 1 tbsp butter
- 150g bacon, chopped into small pieces or use lardons
- 1 medium-large leek, approx 225g, cut lengthways then medium sliced
- 600-700g cauliflower, in medium size florets
Cheese sauce
- 500ml full fat milk
- 50g plain flour
- 50g butter
- 100g extra mature cheddar, grated
- 2 tsp English Mustard
Topping
- Approx 50g cheddar
- 1-2 tbsp golden breadcrumbs
Preparation
Add the butter to a large frying pan or skillet on a medium heat. Once melted, stir in the bacon bits and sauté for a few minutes. Then add the leeks and sauté for 15 minutes, stirring regularly until they are soft and all the liquid in the pan has fried off. Turn the heat down if they start to brown. While this is cooking, par boil the cauliflower.
Add the cauliflower to a pan of boiling water with a good pinch of salt. Bring to the boil for 3 minutes. Drain and set aside.
Make the cheese sauce by heating the milk in a pan or in the microwave close to boiling point. While it’s warming, melt the butter in another pan on medium heat. Add the flour and stir to form a paste. Cook the paste for a couple of minutes, stirring constantly. Gradually whisk in the milk, about 100ml at a time, until thick and smooth. Stir in the cheese and mustard until smooth.
Preheat the fan oven to 180 degrees C. Arrange half the cauliflower in a baking dish, spread the bacon and leeks over it, and then add the remaining cauliflower on top. Pour the sauce evenly over the top and sprinkle with the cheese and breadcrumbs.
Bake in the oven at 180 degrees for 35 minutes until golden brown. Allow to rest for 5 minutes before serving.
Tips
This can be served as a main dish or a side and pairs well with buttery new potatoes and peas.
