Cauliflower Bake
	This dish can be made with broccoli as an alternative.   500 g    cauliflower   2 large    potatoes   100 g    cherry tomatoes   Sauce:   30 g    butter   1 medium    leek   1 clove    garlic   3 Tbs    plain flour   300 ml    milk   80 g    mixed grated cheese, eg cheddar, parmesan and swiss   1/2 tsp    paprika   2 Tbs    flat leaf parsley     salt and pepper     1 Break cauliflower into florets. Cube potatoes. Slice leek. Crush garlic. Chop parsley finely. 2 Cook the cauliflower in a saucepan of boiling water for 10 mins. Drain well and reserve. Meanwhile, cook the potatoes in a pan of boiling water for 10 mins, drain and reserve. 3 To make the sauce, melt the butter in a saucepan and sauté the leek and garlic for 1 min. stir in the flour and cook, stirring constantly, for 1 min. Remove the pan from the heat and gradually stir in the milk, 50g cheese, paprika and parsley. Return the pan to the heat and bring to the boil, stirring constantly. Season with salt and pepper to taste. 4 Spoon the cauliflower into a deep ovenproof dish. Add the cherry tomatoes and top with the potatoes. Pour the sauce over the potatoes and sprinkle on the remaining cheese. 5 Cook in a preheated oven, 180°c for 20 mins or until the vegetables are cooked through and the cheese is golden brown and bubbling. Garnish and serve immediately.   Servings: 4 Preparation time: 10 minutes Cooking time: 40 minutes   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.