A perfect accompaniment to an Easter feast or delicious on it's own for supper. Recipe produced by AGA Specialist Dawn Roads.
Serves 6
1 tsp salt
900g cauliflower florets
1 large or 2 medium leeks, thickly sliced and washed
2 roasted red peppers, from a jar, sliced
75g butter
75g plain flour
900ml whole milk
Salt and black pepper, as needed
2 tsp English mustard
125g mature Cheddar cheese, grated
Preparation Time: 15 minutes. Cooking Time: 1 hour.
1. Bring water and the salt to the boil in an AGA Stainless Steel Saucepan on the boiling plate, hotplate on boiling setting or induction hob.
2. Add the cauliflower florets and cook for 3 minutes then add the thickly sliced leeks. Continue to cook for a further 4-5 minutes until the florets are just tender.
3. Drain the vegetables and pour into a roasting dish, the Portmeirion for AGA Roasting Dish is ideal for this, scatter with the red pepper slices reserving a few for garnish before serving.
4. Place the butter, flour and milk into a medium saucepan and heat gently on the simmering plate, hotplate on simmering setting or induction hob, stir continuously until the sauce has heated and thickened.
5. Allow sauce to simmer for a couple of minutes.
6. Season with salt and pepper and stir in the mustard and 100g of the grated cheese. Pour the sauce over the vegetables and sprinkle with the remaining cheese.
7. Place into the oven. CAST OVEN: on the third shelf in the roasting oven or oven on R6. FAN OVEN: preheated to R6/180°C/350°F. Cook for 30-40 minutes until the top has browned and the contents are bubbling – turn the roaster around once for perfect browning if necessary.
8. Garnish with a few red pepper slices and serve piping hot.
