Cauliflower Gruyere Bakes

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A recipe found in an old australian good taste magazine. You can use jarsburg cheese if gruyere is not available. Frozen cauliflower works well for this recipe too. You can use a white onion in place of the leek if they are not available,use a blended gluten-free flour and crumbs (or leave off the crumbs all-together) to make this gluten-free suitable.

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Steps

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Preheat oven to 200c.

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Cook cauliflower in a large pot o boiling salted water , until tender - about 5 minutes.

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Add the leek 1 minute before the end of cooking.

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Drain and set aside.

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Meanwhile , combine the gruyere and flour in a small saucepan.

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Gradually stir in the milk.

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Cook , stirring constantly , over medium heat for 2-3 minutes or until the sauce thickens slightly.

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Spoon the cauliflower and leek mixture among four 250ml capacity ovenproof dishes or you can use one larger baking dish.

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Season with salt and pepper.

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Pour over the gruyere sauce and sprinkle with breadcrumbs.

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Bake 10 minutes or until golden brown.

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Ingredients

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cauliflower, leek, gruyere, plain flour, milk, salt & freshly ground black pepper, dried breadcrumbs