Leek and Cauliflower Cheese

Ingredients

• 500g fresh cauliflower
• 2 leeks, chopped
• 2 onions, cut into quarters
• 1 vegetable stock cube
• 1 tbsp cornflour
• 1 tsp Dijon mustard
• 100g Rosemary Conley low-fat Mature Cheese, grated
• 100g fresh breadcrumbs
• 600ml milk
• 1 tbsp chopped fresh chives
• 1-2 tsps stock powder
• freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Cut the cauliflower into florets and cook in a shallow pan of water with the leeks, onions and stock cube. Drain well and pour into an ovenproof dish.
3. In a saucepan, heat the milk to near boiling, then stir in the stock powder. Mix the cornflour with a little extra cold water, then whisk the cornflour into the hot milk along with the mustard and half the cheese.
4. Simmer until the sauce has thickened, then pour the sauce over the vegetables.
5. Mix the remaining cheese with the breadcrumbs and chives, then season with black pepper and sprinkle over the vegetables and sauce.
6. Bake in the oven for 20 minutes until brown and toasted on top.
7. Serve with a tomato salad and green leaves.

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