- 1 head of cauliflower, cut into florets
- 50g butter
- 1 large leek, washed, trimmed, and chopped
- Salt and black pepper
- 3 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- 50g plain flour
- 360ml whole milk
- 120ml double cream
- 100g mature Cheddar, grated
- 50g smoked Cheddar, grated
- 150g baby spinach, roughly chopped
Individual Cauliflower Cheese Bakes with Leeks and Spinach
6 people
20 min
Ingredients
Main
- 1 head of cauliflower, cut into florets
- 50g butter
- 1 large leek, washed, trimmed, and chopped
- Salt and black pepper
- 3 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- 50g plain flour
- 360ml whole milk
- 120ml double cream
- 100g mature Cheddar, grated
- 50g smoked Cheddar, grated
- 150g baby spinach, roughly chopped
Method
Copy Text1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. Bring a pan of water to the boil and add the cauliflower. Cook for 1-2 minutes, then drain well in a colander. Allow to steam dry for 3-4 minutes.
3. Melt the butter in a large pan over a medium heat. Add the leek, season with salt and pepper and cook for 5-6 minutes until softened. Add the garlic and thyme and cook for 1-2 minutes longer.
4. Whisk in the flour and cook for two minutes until lightly browned, whisking constantly. Meanwhile, combine the milk and cream in a microwave-proof jug and microwave for 30-40 seconds until warm.
5. Gradually whisk in the warm milk and cream mixture, then stir in the mustard. Cook for 4-5 minutes until incorporated and slightly thickened, whisking constantly. Season to taste with salt and pepper.
6. In a bowl, combine both types of grated Cheddar. Stir 80g of the mixed cheeses into the sauce and allow to melt. Add the spinach and cook for two minutes until wilted.
7. Divide the cauliflower amongst four gratin dishes, then pour over the sauce. Top with the remaining Cheddar.
8. Bake for 20 minutes until the tops are golden brown and the edges are bubbling. Allow to sit for five minutes, then serve with a roast dinner.
The Quality Mark & You
Learn moreMethod
Copy Text1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. Bring a pan of water to the boil and add the cauliflower. Cook for 1-2 minutes, then drain well in a colander. Allow to steam dry for 3-4 minutes.
3. Melt the butter in a large pan over a medium heat. Add the leek, season with salt and pepper and cook for 5-6 minutes until softened. Add the garlic and thyme and cook for 1-2 minutes longer.
4. Whisk in the flour and cook for two minutes until lightly browned, whisking constantly. Meanwhile, combine the milk and cream in a microwave-proof jug and microwave for 30-40 seconds until warm.
5. Gradually whisk in the warm milk and cream mixture, then stir in the mustard. Cook for 4-5 minutes until incorporated and slightly thickened, whisking constantly. Season to taste with salt and pepper.
6. In a bowl, combine both types of grated Cheddar. Stir 80g of the mixed cheeses into the sauce and allow to melt. Add the spinach and cook for two minutes until wilted.
7. Divide the cauliflower amongst four gratin dishes, then pour over the sauce. Top with the remaining Cheddar.
8. Bake for 20 minutes until the tops are golden brown and the edges are bubbling. Allow to sit for five minutes, then serve with a roast dinner.
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