Humble vegies: Cauliflower cheese? Yes, please!

SERVES 4 PREP + COOK TIME 50 MINUTES

2 tablespoons extra virgin olive oil 1 large leek (500g), sliced thinly 1 large fennel (550g), sliced thinly 3 cloves garlic, crushed

50g butter

⅓ cup (50g) plain flour

2 cups (500ml) milk

1 cup (120g) grated vintage cheddar 1 tablespoon Dijon mustard 1 tablespoon thyme leaves 1 teaspoon finely grated lemon rind 500g cauliflower florets

⅔ cup (160ml) pouring cream

1 cup (80g) finely grated parmesan 1 Preheat oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) ovenproof dish; place on an oven tray.

2 Heat the oil in a large frying pan over medium heat. Add leek, fennel and garlic; cook, stirring, over medium-low heat, for 15 minutes or until very soft. Transfer mixture to dish.

3 Meanwhile, melt butter in a medium saucepan over medium heat. Add flour; stir until bubbling. Gradually whisk in milk until mixture boils and thickens. Add cheddar, mustard, half the thyme, the lemon rind, cauliflower and cream; stir to combine. Cover pan; simmer over low heat, stirring occasionally, for 10 minutes or until cauliflower is almost tender.

4 Pour cheese mixture over leek mixture in dish. Sprinkle with combined parmesan and remaining thyme. Bake for 25 minutes or until golden. Not suitable to freeze or microwave.