Ingredients
- 8 short leeks or 4 long leeks cut in half crosswise
- ½ lb (225 g) cauliflower florets
- ½ cup (4 fl oz) chicken stock
- ¼ tsp mustard powder
- ½ tsp sea salt
- Ground black pepper to taste
- 2 oz (50 g) sharp (strong) Cheddar cheese, grated
How to Make It
- Trim the leeks of roots and leaves. Place in boiling water for about 10 minutes until just tender.
- Meanwhile, place the cauliflower and stock in a pan over medium heat, bring to the boil, reduce heat to a simmer, cover and cook until cauliflower is very soft about 15 minutes.
- Place the cauliflower and stock in a blender, add the mustard, sea salt, pepper, and grated cheese, and blend until very smooth.
- Drain the leeks well and lay on kitchen paper to absorb any excess water. Place in a serving dish and pour the cheese sauce over them.
- Sprinkle some extra grated cheese on top and broil (grill) under high heat just until golden brown. Don’t walk away! Browning happens fast.
