Cauliflower Leek Gratin
Simple to make but super delicious to eat, this cheesy gratin comes together is amplified by the flavour of leeks. It's the perfect side dish to a special occasion meal!
Ingredients
- 1 kg (2 lb) cauliflower florets from one large head of cauliflower
- 50 g (4 tbsp) butter divided
- 4 cloves garlic minced, divided
- 100 g (1½ cups) panko breadcrumbs
- 50 g (½ cup) parmesan cheese finely grated
- 2 leeks thinly sliced
- ¼ tsp nutmeg freshly grated
- 30 g (¼ cup) plain (all-purpose) flour
- 500 ml (2 cups) milk
- 200 g (1¾ cups) cheddar cheese grated
Instructions
- Preheat oven to 190°C/375°F. Add the cauliflower florets to a steamer basket set over vigorously simmering water, ensuring the basket is not touching the water itself. Cover and steam for 8-10 minutes - until lightly tender but the florets still offer some resistance when pricked. Set aside. (See notes)
- Add 25g (2 tbsp) of butter to a large skillet and set over medium heat. Once melted and beginning to foam, add one clove of the minced garlic and cook until very fragrant - about 30 seconds.
- Add the breadcrumbs and cook, stirring constantly, until golden and toasted - about 3 minutes. Remove from the heat and stir in 25g (¼ cup) of the parmesan cheese and season with salt and pepper.
- Add the remaining butter and 2 tbsp of olive oil to a large saucepan set over medium heat. Once shimmering and the butter is melted, add the leeks along with ¼ tsp of salt. Cook, stirring frequently, until the leeks are tender and beginning to brown around the edges - about 5-7 minutes.
- Add the remaining garlic, nutmeg and a generous grind of black pepper and cook until very fragrant - about 30 seconds. Sprinkle over the flour and cook for a further 2 mintues.
- Stirring constantly, slowly stream the milk into the leek mixture. Allow to come to a gentle simmer before removing from the heat. Off heat, stir in the cheddar cheese and parmesan cheese. Once the cheese is melted, gently fold in the cauliflower florets.
- Scrape the mixture into an appropriately sized baking dish. Top with the toasted panko breadcrumbs. Set the dish on a rimmed baking sheet and bake until golden and bubbling - about 20-30 minutes. Allow to cool for 5 minutes before serving.
Notes
If you do not have a steamer, you can blanch the cauliflower in boiling water for 5 minutes. Drain and plunge into an ice bath immediately.
Nutrition
Calories: 304kcal | Carbohydrates: 26g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 464mg | Potassium: 583mg | Fiber: 4g | Sugar: 7g | Vitamin A: 959IU | Vitamin C: 63mg | Calcium: 405mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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