Cauliflower Bake

Ingredients

• 1 lb cauliflower, broken into florets
• 2 large potatoes, cubed
• 3 1/2 ounces cherry tomatoes

For the Sauce

• 2 tablespoons butter or margarine
• 1 leek, sliced
• 1 garlic clove, crushed
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk
• 3/4 cup mixed grated cheese, parmesan, mozzerella
• 1/2 teaspoon paprika
• 2 tablespoons chopped flat leaf parsley
• salt and pepper
• chopped fresh parsley (to garnish)

Directions

1. 1

   Cook th cauliflower in a saucepan of boiling water for 10 minutes. Drain well and reserve. Meanwhile cook the potatoes in a pan of boiling water for 10 minutes.

2. 2

   Drain well and reserve.

3. 3

   To make sauce: Melt butter or margarine in a saucepan and saute the leek and garlic for 1 minute. Add the flour and cook for 1 minute. Remove the pan from the heat and gradually stir in the mild and 1/2 cup (125ml) of the cheese, the paprika and parsley. Return the pan to the heat and bring to boil, stirring. Season with salt and pepper to taste.

4. 4

   Spoon the cauliflower into a deep ovenproof dish. Add the cherry tomatoes and top with potatoes. Pour the sauce over the potatoes and sprinkle on the remaining cheese.

5. 5

   Cook in preheated 350 F (180 C) oven for 20 minutes or until the vegetables are cooked through and the cheese is golden brown and bubbling. Garnish and serve immediately.