Ingredients: (Serves 2-3)  
1 cauliflower, broken into florets
4 large potatoes, peeled and chopped
1 tbsp butter
1 leek, sliced
1 garlic clove, crushed
3 tbsp plain flour
400ml/17fl oz milk
½ tsp paprika
100g/3½ oz grated cheddar
2 tbsp chopped parsley
Salt, pepper

Method:
1. Put the cauliflower into a pan of boiling water and cook for 10 mins; drain.
2. Cook the potatoes in a separate pan of boiling water for 10 mins; drain.
3. Melt the butter in a large pan, add leek and garlic cook for 2 mins. Add flour and stir well. Gradually pour in the milk, stirring, until the sauce thickens.
4. Add paprika, half of the cheese, parsley, season with salt and pepper and simmer for 2 mins.
5. Preheat the oven to 200°C/fan 180°C and lightly grease an ovenproof dish.
6. Transfer the cooked cauliflower florets on the bottom of the dish, cover with the cooked potatoes, seasoning as you go with salt and pepper.
7. Pour the sauce over the top and sprinkle with the remaining cheese. Bake for 20 mins until golden.