Well, I had a chicken in the fridge earmarked for today and I was going to cook a roast. I do make a nice roast, as you will know if you're a regular, maybe I'd even go so far as to say A Great Roast. Anyway, I like to buy my veg fresh on the day, so I trundled down to my local Co-Op this afternoon to find bare shelves in the veg aisle and an apologetic sign stating that due to the weather there was a shortage on veg, and that we were all going to have to start eating waterlilies and shooting small forest creatures like Katniss in The Hunger Games. Or something. Well, how dispiriting.
Not being a fan of waterlily, I scampered off to the freezer aisle before The Capitol turned off the electricity and bagged a bag of value cauliflower florets. I found some fresh leeks and a courgette, briefly debated selling them on Ebay, but then decided to make this with them instead.
Luxury Cauliflower Cheese For Trying Times
1 large bag frozen cauliflower florets, or 1 large fresh cauli cut up
1 courgette, sliced
3 leeks, sliced
Splash of olive oil
80g plain flour
80g dried grated hard cheese, eg Parmesan
80g grated cheddar
coarse-ground black pepper
Cook your cauli until just soft, drain and set aside. Saute the leeks and courgette in a little oil until soft, add a little water to the pan if it seems dry. Mix with the drained cauli in an ovenproof dish.
Use your butter, flour and milk to make a thick bechemel sauce, season with a little black pepper and whisk in the dried cheese. Pour over your veggies, top with the grated cheese, and cook in a hot (200 ish) oven for 20 minutes until bubbling.
I served this with roast chicken and roasted baby pearl potatoes (who evidently got out of the ground before the floods hit) but you could eat as a standalone meal - maybe with some sliced ham mixed in for good measure?
May the odds be ever in your favour.