Cauliflower & Leek Cheese

2.2/5 rating (5 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 20 mins
  • Difficulty: Very Easy
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Cauliflower & Leek Cheese


  • 1 pint of milk
  • ½ tsp freshly grated nutmeg
  • 2 bay leaves
  • 80g soft salted butter
  • 70g plain flour
  • 200g grated extra strong Cheddar cheese, plus a little extra for the top
  • 2 tsp English mustard
  • 1 large cauli, broken into small florets, the size of a large walnut              
  • 2 medium leeks, sliced very finely and washed well
  • salt and freshly ground black pepper

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  • Heat the milk and add the nutmeg and bay leaves and leave to infuse for 10 minutes.
  • Mix the soft butter and flour together well.
  • Place the milk pan back on the stove and re boil, then whisk in the softened flour and butter mixture, once boiling it will thicken quickly.
  • Off the heat stir in the cheese and mustard, then season well with salt and pepper, keep warm and covered.
  • Place a large pan of water on the stove and season well with salt, and then bring to the boil.
  • Once boiling add the leeks and cauli, re boil and cook until the cauli is just cooked, do not overcook.
  • Next, REALLY drain well in a colander, good 10 minutes.
  • Arrange the leeks and cauli in a baking dish so its nice and tight.
  • Spoon over the sauce, then top with the extra cheese, then brown under a hot grill or in a hot oven.

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