Curried Cauliflower & Leek Bake

3 Tbsp (45 ml) Flora Light 500 g cauliflower florets 1 onion, diced 2-4 medium-sized leeks, cleaned well and sliced 2 Tbsp (30 ml) cake flour 1 tsp (5 ml) dried oregano 2 sprigs fresh thyme, picked 1 Tbsp (15 ml) turmeric 1 Tbsp (15 ml) medium curry powder 1 bay leaf 3 C (750 ml) milk of choice 1 C (250 ml) mature white cheddar, grated 2 Tbsp (30 ml) salt 1 Tbsp (15 ml) coarse black pepper ¼ C (60 ml) grated Parmesan ½ C (60 ml) Panko crumbs

This delicious twist combines the creamy goodness of cauliflower with the subtle warmth of curry, resulting in a dish that’s the perfect side for any meal.

Serves: 4-6
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: easy

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.