Creamy leek and cauliflower bake

This dish is high in calories and protein. It might appeal to people with poor appetites. 

Serves 6. Preparation time: 20 minutes. Cooking time: 20 minutes.


  • 30g butter
  • 30g plain flour
  • 400ml whole milk
  • 50ml double cream
  • 100g grated mozzarella 
  • 50g grated mature cheddar
  • 30g breadcrumbs
  • 1 leek  
  • 800g cauliflower (1 large or 2 small)
  • Salt and pepper to taste


  1. Heat the oven to 190°C.
  2. Boil a pot of water and cook the cauliflower florets for 3 minutes. Then add the chopped leeks and cook for a further 2 minutes. Drain and spread evenly into a roasting tray.
  3. Gently heat the milk and cream in a saucepan and until hot, but not boiling. Leave to one side.
  4. In a separate saucepan, melt the butter on a low heat. Then mix in the flour with a wooden spoon. Cook for 2 minutes, continuously stirring the butter and flour to form a paste.
  5. Add a quarter of the milk and stir into the paste to form a sauce. Then add the remaining liquid slowly while stirring to remove any lumps.
  6. Stir in the grated cheddar and season to taste with salt and pepper. Leave the sauce to one side.
  7. Top with the cheese sauce, then sprinkle over the breadcrumbs and grated mozzarella.
  8. Bake for 20 minutes at 190°C.

Nutritional information (per portion)

  • Energy: 259kcal
  • Protein: 13g
  • Total Fat: 18g (of which saturates: 11g)
  • Carbohydrate: 15g
  • Fibre: 14g