Ingredients

Method

• 1 large cauliflower
• 3 leeks
• 3 T butter
• 2 T flour
• 2 cups milk
• a pinch nutmeg
• 20 g Gruyère, grated
• 20 g Parmesan, grated
• 3 T breadcrumbs

Method

Ingredients

Preheat the oven to 220°C.

Cook the cauliflower in boiling salted water until tender, then drain.

Wash and slice the leeks. Cook in 1 T butter in a saucepan until soft.

Melt 2 T butter in another saucepan, remove from the heat and add the flour. Mix to form a paste, then return to the heat for 1 minute.

Remove from the heat and slowly add all of the milk. Return to the heat and stir until thick. Season and add a pinch of nutmeg. Add both cheeses and the leeks.

Place the cauliflower in an ovenproof dish, pour over the sauce and sprinkle with breadcrumbs. Grill for 5 minutes until golden and bubbly.