The rich, salty taste of Roquefort cheese
makes this dish a great accompaniment for the perfectly grilled steak
or for a very crisp roast duck. Another simple food recipe.
Make 6 to 8 servings
4 tablespoon (1/2 stick) butter, plus
more for greasing casserole
2 tablespoons all purpose flour
Salt and freshly ground black pepper to taste
11/2 cups milk, hot
4 ounces Roquefort cheese, or Maytag blue cheese, crumbled (1 cup)
2 large leeks, white and light green parts only , thinly sliced and
steamed until very tender
2 small heads cauliflower, cored, separated into flowerets and steamed
until just tender
5 tablespoons plain dried bread crumbs
Preheat the oven to 400 F. lightly grease
a shallow 2 quart ovenproof casserole.
Melt 2 tablespoons of the butter in a
medium size saucepan over low heat. Add the flour and cook, stirring,
for 3 minutes. Do not brown. Season well with salt and pepper. Whisk in
the hot milk, all at once. Simmer over low heat, stirring occasionally,
until the mixture is thick, about 3 minutes. Add the cheese and stir
until it is melted. Stir in the leeks, then the cauliflower and spoons
this mixture into the prepared casserole.
Melt the remaining 2 tablespoons of
butter in a small saucepan over medium heat. Remove the pan from the
heat and stir in the bread crumbs. Spoon this mixture evenly over the
cauliflower. Bake until bubbling and the crumbs are well browned, about
20 minutes. Serve hot.