It's not just any milk infusion...

I've been craving a decent cauliflower cheese for the last week but haven't had the time to make it.

The secret of a good béchamel is to scald the milk with leeks, garlic, bay leaves, nutmeg and black pepper.

I have let the infusion cool, then pureed some on the leeks with the strained milk. It will be the base of my cheese sauce and it will taste amazing!

I not only use cauliflower but also carrots and parsnips in my cauliflower cheese so there are extra vegetable dimensions.