Sausage, Leek & Cauliflower Cheese

Comfort
Super easy
Oven
55
mins

Name a cosier winter warmer than a single-serve cauliflower cheese. If you’ve been around for a while you might remember my viral sausage, leek and cauliflower cheese and this is its festive sibling. We’re swapping leek for sprouts and adding in ALL the christmas cheese you can find.


Meals
Dinner
Season
Autumn
Winter
Dietary
Nut Free
Ingredients
Dairy
Pork
Veg

A bit about this Sausage, Leek & Cauliflower Cheese recipe

Ingredients

  • Olive oil
  • 2 Sausages (meat or vegetarian)
  • 1 tsp Butter
  • 1/2 tsp Fennel seeds
  • Grating of Nutmeg
  • 2 tsp Plain Flour
  • 220ml Whole Milk
  • 1/2 tsp Wholegrain Mustard
  • 80-100g Cheese (use any leftover Christmas cheese you have, a strong cheddar is always good here) grated
  • 200g Cauliflower, chopped into small florets
  • 75g Brussels Sprouts, halved or quartered
  • Salt & Black Pepper
  • Sausage, Leek & Cauliflower Cheese

    Sausage, Leek & Cauliflower Cheese - Cooking Instructions

    1. Preheat the oven to 200°C.
    2. Heat a little olive oil in a small oven-proof pan over a medium high heat.
    3. Take the sausages out of their casing then break off pieces into the oil. Fry the sausages until they start to go dark brown and crisp.
    4. Add the butter and the fennel seeds and nutmeg and cook for 2 minutes.
    5. Add the plain flour and cook off for another 2-3 minutes.
    6. Add in the milk, around 75ml at a time, mixing together until the sauce is smooth.
    7. Add in the mustard and cheese, leaving some to sprinkle over the top, and mix until melted.
    8. Add the cauliflower and sprouts and mix until coated.
    9. Top with the leftover cheese and bake for 20-30 minutes until the cauliflower is soft and the cheese is golden and bubbling.
    Use your leftover ingredients for..

    Hate waste? Me too, so use the leftover Cheese in this recipe and use it for something similar like the below recipe.

    How it should look!

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