1 small cauliflower
50 grams butter
1 leek, thinly sliced
1 clove garlic, crushed
1/3 cup plain flour
2 cups milk
½ cup freshly grated Parmesan
50 grams butter
small handful fresh sage leaves or 2 teaspoons dried sage
1 cup fresh breadcrumbs
¼ cup slivered almonds
extra parmesan (optional)
Preheat the oven to 180˚C. Cut the cauliflower into large pieces through the stem. Steam for 3-5 minutes until just tender when pierced with a skewer.
Melt the butter in a saucepan and add the leek and garlic with a good pinch of salt. Cover and cook until the leeks are very tender, stirring occasionally. Sprinkle over the flour and stir into the leeks. Take off the heat and gradually whisk in the milk to make a smooth sauce. Season well and simmer gently for 5 minutes, stirring occasionally. Take off the heat and stir in the Parmesan.
Melt the butter in a sauté pan and cook the sage leaves (if using fresh) for 1 minute until crisp. Remove the leaves and set aside. Add the breadcrumbs, almonds and dried sage (if using) to the pan and toss to coat in the butter.
Place the cauliflower in in a baking dish and spoon over the sauce. Scatter with the breadcrumb mix and and sprinkle over grated extra parmesan (if you wish) and a grind of pepper.
Bake for 20 minutes until golden and the cauliflower is hot. Top with the reserved crisp sage leaves (if using) and serve immediately.
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