Cheesy Cauliflower Leek Bake

Ingredients

FOR THE BÉCHAMEL

• 42g butter
• 700ml milk
• 42g all-purpose flour
• 40g parmesan
• 80g Swiss cheese
• 1/4 teaspoon nutmeg
• Pinch of salt and pepper

FOR THE BREADCRUMBS

• 35g melted butter
• 35g breadcrumbs

FOR EVERYTHING ELSE

• 30g butter
• 1 tablespoon olive oil
• 1 large leek, cut off ends and remove tough green leaves
• 1/2 a large cauliflower (or one small cauliflower), leaves removed

Method

1. Preheat the oven to 400°F.
2. Start by slicing the leek lengthways, then slice into quarters. Rinse thoroughly in between layers. Cut the cauliflower into florets and rinse.
3. Melt butter on medium high heat with the olive oil. Add the leeks until they brown on either side. Remove and transfer to a plate.
4. Into a pot of salted water, add the cauliflower florets and boil for approximately 5-10 minutes. You want them to hold their shape, so make sure to not over boil. Drain into an ice bath. Remove from the water once ready to use.
5. To make the béchamel, melt the butter in a medium sized saucepan over medium heat. Once the butter is melted, add the flour. Stir continuously with a whisk until the mixture is smooth. Gradually pour in the milk while stirring constantly to avoid lumps. Once all the milk is added, continue stirring over medium heat until the mixture thickens. Stir in the Parmesan and Swiss cheese. Season with salt, pepper, and the nutmeg. Keep stirring until the cheese has melted. If the sauce is too thick, you can add a little more milk. Alternatively, if it’s too thin, let it simmer a bit longer.
6. In a small bowl, combine the breadcrumbs with melted butter. Set aside.
7. In a 8″ x 8″ oven-proof dish, spread a small amount of the béchamel on the bottom. Then layer the leeks, followed by the cauliflower. Pour the remaining béchamel on top, ensuring to spread it evenly across. Sprinkle with the breadcrumbs and some paprika.
8. Bake in the oven for 35-45 minutes until brown and bubbly. Let cool slightly before serving!