Curried Cauliflower & Leek Bake

Preheat the oven to 200 ºC.

Melt the Flora Light in a large frying pan over medium heat. Add the onion and leeks and sauté until soft and translucent, about 5-10 minutes. Add the cauliflower florets and sauté lightly until slightly caramelised and just colouring, about 5 minutes. 

Add the cake flour, oregano, thyme, medium curry powder and bay leaf and fry for 2-3 minutes until fragrant. 

Slowly add the milk and stir continuously, incorporating everything until any lumps have dissolved. Lower the heat and simmer for 5 minutes.

Add the grated white cheddar, salt and pepper, gently mix and then remove from the heat.

In a medium-sized bowl mix together the grated Parmesan and Panko crumbs.

Transfer the cauliflower mixture to a 23 cm oven-proof dish, and then top with the panko crumb mixture. Bake in the oven for 20 minutes or until golden.

Remove from the oven and serve as a tasty side dish alongside your favourite main.