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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 Ingredients:
1 lb cauliflower, broken into florets |
2 large potatoes, cubed |
3 1/2 ounces cherry tomatoes |
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) |
Directions:
1. 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.
2. Drain well and reserve.
3. 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.
4. 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.
5. 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.
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