Ingredients:
- 1 large cauliflower, cut into florets
- 200g tenderstem broccoli, chopped
- 1 leek, sliced and washed thoroughly
- Olive oil
- Salt and pepper
- 50g butter
- 50g plain flour
- 500ml milk
- 1 sprig rosemary
- 1 bay leaf
- 100g Suffolk Blue cheese
- 100g Baron Bigod cheese (or similar soft cheese)
- 2–3 slices sourdough bread
- Fresh chives, chopped
- Crispy onions, for garnish
Method:
- Roast the Cauliflower:
Preheat your oven to 200°C (400°F). Place the cauliflower florets on a roasting tray, drizzle with olive oil, and season with salt and pepper. Roast for about 10–15 minutes until slightly golden. - Prepare the Vegetables:
Add the tenderstem broccoli and sliced leek to a pan of boiling water. Cook until tender (about 5 minutes). Drain and immediately blanch in ice-cold water to retain their vibrant colour. Once cooled, drain again and set aside. - Combine Vegetables:
Remove the slightly roasted cauliflower from the oven. Add the blanched broccoli and leeks to the tray, mixing the vegetables evenly. - Make the Cheese Sauce:
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes, stirring continuously to form a roux.
- Gradually add the milk, stirring constantly to avoid lumps. Ensure each addition of milk is fully incorporated before adding more.
- Once all the milk is added, bring the sauce to a gentle boil. Add the rosemary and bay leaf to infuse the sauce. Reduce the heat and simmer for 5 minutes. Remove the rosemary and bay leaf, then season with salt and pepper.
- Stir in the grated cheese and mix until melted and smooth.
- Layer and Assemble:
Transfer the vegetables to an ovenproof dish. Pour a layer of cheese sauce over the vegetables, then repeat with additional layers of vegetables and sauce until the dish is full. Cut one end off the Baron Bigod cheese and place it on top, cut-side down. - Bake:
Place the dish in the oven and bake for 15 minutes. - Prepare the Breadcrumbs:
While the cauliflower cheese is baking, cut the sourdough bread into pieces and blitz in a blender to make breadcrumbs. - Add Toppings:
After 15 minutes, remove the dish from the oven and sprinkle the sourdough breadcrumbs evenly over the top. Return to the oven for another 5–10 minutes, until the sauce is bubbling and the breadcrumbs are golden brown. - Garnish and Serve:
Remove the dish from the oven and sprinkle with fresh chopped chives and crispy onions. Serve immediately for a luxurious, cheesy side dish
