This recipe is a great way to use up sprouting potatoes, and any leftover cauliflower, milk and cheese.
Allergens: contains gluten and milk.
Serves 2 to 3 as a main meal.
1 small cauliflower
2 to 3 medium potatoes
1 tablespoon of any cooking oil or butter
2 medium leeks washed and sliced
4 tablespoon of plain flour
400ml (14 fluid ounces) milk
1 teaspoon of mustard, paprika or cayenne
85g (3oz) grated cheese
For an added crunch sprinkle with breadcrumbs before baking and if you don’t have cauliflower it would work just as well with broccoli.
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