Cauliflower and Leek Mornay

• 10kg cauliflower cheese
• 4kg frozen sliced leeks
• 2.7kg margarine
• 1.5kg flour
• 12 litres water
• 900g milk powder (mix with a little water)
• 4kg mild grated cheese
• 2 large tbsp (0.03 litres) mustard
• seasoning

1. Put water in pan, and as it gently warms add the milk powder.

2. Melt the margarine in a thick based pan and as it starts to bubble add the flour and stir with a spoon making sure it is well mixed in this will form a roux.

3. Add milk mix into roux and allow to cook out for at least 20 minutes over a gentle heat followed by half the cheese, season with salt and pepper.

4. Steam cauliflower for 10 minutes until al dente. Sweat leeks in a pan in a little butter.

6. Place the cauliflower into the tins and scatter the leeks over the top

7. Cover with the sauce and sprinkle with the remainder of the cheese

8. Cook in oven for 20 minutes on 200C until golden brown.

Per portion (360g)

• Energy: 436 kcal / 1809 KJ
• Fat: 32.5g
• Saturates: 12g
• Protein: 16.5g
• Carbohydrate: 20.2g
• Sugars: 5g
• Fibre: 4g
• Sodium: 464 mg

Per 100g

• Energy: 120 kcal / 500 KJ
• Fat: 9g
• Saturates: 3.3g
• Protein: 4.6g
• Carbohydrate: 5.6g
• Sugars: 1.4g
• Fibre: 1.1g
• Sodium: 128mg