Cauliflower Cheese with Leek and Fennel

womensweeklyfood.com.au

Transitioning from WFPB to low carb because my A1C is too high. I don’t want to take meds so I’m willing to cook my way to health!

2 tablespoons extra virgin olive oil

1 large leek (500g), sliced thinly

1 large fennel (550g), sliced thinly

3 cloves garlic, crushed

50g butter

⅓ cup (50g) plain flour

2 cups (500ml) milk

1 cup (120g) grated vintage cheddar

1 tablespoon Dijon mustard

1 tablespoon thyme leaves

1 teaspoon finely grated lemon rind

500g cauliflower florets

⅔ cup (160ml) pouring cream

1 cup (80g) finely grated parmesan

Directions at womensweeklyfood.com.au

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