Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease an 8-cup baking dish.
2.In a medium saucepan, combine milk, leek, garlic and bay leaf. Heat on medium until almost boiling. Set aside for 5 minutes, then strain, discarding bay leaf and garlic. Reserve leek.
3.In a large saucepan of boiling salted water, cook cauliflower and broccoli for 8-10 minutes until tender. Drain.
4.In a saucepan, melt butter on medium. Add flour and cook, stirring, for 1 minute. Remove from heat. Stir in milk. Return to heat and cook, stirring, until sauce boils and thickens. Simmer for 3 minutes.
5.Layer cauliflower and broccoli in dish, then leek and salami. Pour sauce over and sprinkle with cheese.
6.Bake for 15-20 minutes until golden.
Note
- For variation, add shredded rotisserie chicken.