3 slices white bread, crusts removed and roughly chopped
2 tbsp sage, chopped
50g sun-dried tomatoes, plus 3 tbsp oil from the pack
2 tbsp wholegrain mustard
3 tbsp plain flour
400ml milk
100g Gruyère cheese, grated
Method
Simmer the cauliflower for 8 minutes or until tender, drain. Meanwhile, fry the leeks in the butter for 10 minutes until soft. Whizz the bread and sage to crumbs in a food processor. Add the tomatoes and oil and whizz until chopped. Add the mustard and flour to the leeks and stir.
Add a third of the milk and stir until thickened. Gradually add the rest of the milk and bring to simmer. Stir in the cheese. Divide between 4 ovenproof dishes and pour the sauce over. Scatter the crumbs over and grill for 5 minutes.