1 head cauliflower, broken into floweretes
2 large potatoes, diced
2 tbsp butter (I used Earth Balance)
1 leek, sliced
1 garlic clove, crushed
3 tbsp all purpose flour
1 ¼ cup milk (I used plain soy milk)
¾ cup grated cheese (I used Daiya pepperjack shreds)
½ tsp paprika
2 tbsp chopped fresh parsley
Dash of salt and pepper
-cook cauliflower in boiling water for 10 min.
-cook potatoes in boiling water for 10 min.
-for sauce, melt butter in saucepan, and sauté leek and garlic for 1 min
-stir in flour and stir constantly for 1 min, add salt and pepper
-remove pan from heat and stir in soy milk and ½ cup cheese, paprika and parsley
-return to heat, boil and stir constantly until well blended
-spoon cauliflower into baking dish
-top with potatoes
-pour sauce over top and sprinkle with ¼ cup cheese
-bake for 20 min at 350
-I served with garlic bread
*the original recipe calls for cherry tomatoes but I am soooo tired of cherry tomatoes, but if you choose to use them add 3.5 ounces on top of the cauliflower before you add the potatoes.