Prep 20 mins
Cook 20 mins
I found this in the local paper and it was amazing. It would make a nice side dish for Easter. It can also be made with Broccoli instead of cauliflower
- 1 lb cauliflower, broken into florets
- 2 large potatoes, cubed
- 3 1⁄2 ounces cherry tomatoes
For the Sauce
- 2 tablespoons butter or 2 tablespoons margarine
- 1 leek, sliced
- 1 garlic clove, crushed
- 3 tablespoons all-purpose flour
- 1 1⁄4 cups milk
- 3⁄4 cup mixed grated cheese, parmesan, mozzerella
- 1⁄2 teaspoon paprika
- 2 tablespoons chopped flat leaf parsley
- salt and pepper
- chopped fresh parsley (to garnish)
- Cook th cauliflower in a saucepan of boiling water for 10 minutes. Drain well and reserve. Meanwhile cook the potatoes in a pan of boiling water for 10 minutes.
- Drain well and reserve.
- To make sauce: Melt butter or margarine in a saucepan and saute the leek and garlic for 1 minute. Add the flour and cook for 1 minute. Remove the pan from the heat and gradually stir in the mild and 1/2 cup (125ml) of the cheese, the paprika and parsley. Return the pan to the heat and bring to boil, stirring. Season with salt and pepper to taste.
- Spoon the cauliflower into a deep ovenproof dish. Add the cherry tomatoes and top with potatoes. Pour the sauce over the potatoes and sprinkle on the remaining cheese.
- Cook in preheated 350 F (180 C) oven for 20 minutes or until the vegetables are cooked through and the cheese is golden brown and bubbling. Garnish and serve immediately.
I liked this well enough to make it again, but didn't LOVE it. My husband was hard to read; he was probably less fond of it than I was. It uses lots of the things I get in my CSA produce box all at once, so I'll definitely keep the recipe around.