Medium head of cauliflower, broken into equal-size florets
Few thyme sprigs, leaves picked
Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season.
Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.
PER SERVING Per serving: 352kcals, 25.9g fat (15.8g saturated), 15.4g protein, 14g carbs (8.1g sugars), 0.7g salt, 4g fibre
Choose a Châteauneuf-du-Pape, or for excellent value, Côtes du Rhône-Villages
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