Recipe: Cauliflower Bake

[Guest guest]

From the Cook's Library: Vegetarian

 

1 lb cauliflower, broken into florets

1 lb potatoes, cubed

8 cherry tomatoes

 

Sauce:

2 tbsp butter/marg

1 leek, sliced

1 garlic clove, crushed

3 tbsp flour

1 1/4 c milk

3/4 c grated cheese mix, such as colby, Parmesan and Swiss

1/2 tsp paprika

2 tbsp chopped fresh flatleaf parsley

salt & pepper

 

1. Cook the cauliflower in a pan of boiling water for 10 minutes.

Drain well and reserve. Meanwhile, cook the potatoes in another pan

of boiling water for 10 minutes, drain and reserve.

 

2. T amke the sauce, melt the butter in a pan and saute the leek and

garlic for 1 minute. Stir in the flour and cook, stirring constantly,

for 1 minute. Remove from heat adn gradually stir in the milk, 1/2

cup of the grated cheeses, the paprika, and flatleaf parsley. Return

to heat and bring to a boil, stirring constantly. Season with salt

and pepper.

 

3. Spoon the cauliflower into a deep casserole. Add the cherry

tomatoes and top with the potatoes. Pour the sauce over the potatoes

and sprinkle on the remaining cheese.

 

4. Bake in a preheated over, 350 for 20 minutes, or until the veggies

are cooked through and the cheese is golden brown and bubbling.

Garnish with more parsley and serve immediately.

 

Tip: this dish could be made with broccoli instead of cauliflower as

an alternative.