This recipe gets the Seriously treatment, adding a deliciously creamy and characterful flavour to a classic, Seriously cheesy dish!
Cauliflower |
1, broken into 6cm pieces |
Leeks |
4, trimmed |
Butter |
50g |
White bread slices |
3, crusts removed and roughly chopped |
Sage |
2 tbsp, chopped |
Sun blushed tomatoes |
50g |
Wholegrain mustard |
2 tbsp |
Plain flour |
3 tbsp |
Milk |
400ml |
Seriously® Extra Mature cheddar |
100g, grated |
Olive oil |
1 teaspoon |
1. Simmer the cauliflower for 8 minutes or until tender, then drain. Meanwhile, fry the leeks in the butter for 10 minutes until soft.
2. Whizz the bread and sage to crumbs in a food processor. Add the tomatoes and oil and whizz until chopped. Add the mustard and flour to the leeks and stir. Add a third of the milk and stir until thickened.
3. Gradually add the rest of the milk and bring to simmer. Stir in the cheese. Divide between 4 ovenproof dishes and pour the sauce over. Scatter the crumbs over and grill for 5 minutes.