- 1 large cauliflower
- 200g potatoes, peeled and cubed
- 200g leek, roughly sliced
- 350g broccoli, roughly chopped
For the sauce
- 50g butter
- 450ml milk
- 50g cornflour
- 200g strong Cheddar cheese, grated
- 100g Stilton cheese, crumbled
- 15g fresh parsley, roughly chopped
- Pinch of salt and pepper
For the gratin topping
- 100g gluten free bread
- 75g cornflakes
- 50g strong Cheddar cheese
- 15g fresh parsley
- 250g green cabbage, finely shredded
- 100g leeks, thinly sliced
- 3 tbsp cold-pressed rapeseed oil
Remove the outer leaves and the base of the cauliflower before breaking it into small pieces.
Bring a pan of water to the boil and add a teaspoon of salt before adding the cauliflower and potatoes. Cook until soft. Drain the cauliflower and potatoes and place into a bowl, add the chopped leeks and broccoli and stir well.
For the sauce
Dissolve the cornflour in a little of the milk. Gradually add the remaining milk and the butter to a pan and bring to the boil, stirring in the cornflour mixture. Continue stirring until the sauce thickens.
Add the cheeses and parsley, stir until melted, then season to taste with salt and pepper.
For the gratin
Place the bread, cornflakes and parsley in a food processor and blitz until broken down. Add the cheese and pulse a couple of times to ensure it’s mixed through.
Tip the vegetable mix into the cheese sauce and stir well. Pour into a serving dish, then sprinkle the gratin mix over the top in an even layer.
Place in the oven at 180°C (160°C fan/gas mark 5) for around 25–35 minutes or until the top is bubbling and golden.
Drop the remaining cabbage and leeks into a pan of boiling water for 3 minutes, drain and then stir through the oil. Serve with the cauliflower cheese gratin.
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