Description
This Cauliflower & Leek Gratin transforms simple ingredients into a sumptuous side, perfect for any gathering.
Ingredients
Scale
- 1 head Cauliflower (Slice into steaks for even roasting.)
- 3 tablespoons Unsalted Butter (Richness to the sauce; olive oil can be used as a dairy-free substitute.)
- 2 cups Leeks (Wash them thoroughly before use.)
- 2 cloves Garlic (Use fresh for the best flavor.)
- 1/4 cup All-Purpose Flour (Creates a roux to thicken the cheese sauce.)
- 1 cup Heavy Cream (For a non-dairy alternative, use full-fat coconut milk.)
- 1 cup Chicken Stock (Substitute with vegetable broth for a vegetarian option.)
- 1 teaspoon Kosher Salt or White Truffle Salt (Truffle salt elevates flavor.)
- 1/2 teaspoon White Pepper (Blends seamlessly into the dish.)
- 1/4 teaspoon Nutmeg (Freshly grated makes a difference.)
- 1 cup Gruyere Cheese (Can be swapped for Swiss or mozzarella.)
- 1/4 cup Parmesan (Can substitute with Pecorino Romano.)
- 1/2 cup Extra Gruyere Cheese (Reserve some from the initial melting for topping.)
- to taste Truffle Salt (A luxurious finish.)
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the cauliflower heads into 1-1.5 inch thick steaks and arrange them in a baking dish. Drizzle with olive oil and season with truffle salt. Roast for 20-25 minutes until lightly browned and tender.
- Melt the butter in a saucepan over medium heat. Add the chopped leeks and cook for about 10 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and sauté for an additional 30-45 seconds.
- Whisk in the all-purpose flour to create a roux, cooking for one minute. Gradually add the heavy cream and chicken stock, along with salt, white pepper, and freshly grated nutmeg. Stir for about 2-3 minutes until thickened.
- Melt in the gruyere cheese, saving some for topping. Pour the cheese sauce over the roasted cauliflower.
- Sprinkle the reserved gruyere on top before placing it back in the oven.
- Bake for an additional 10-15 minutes until bubbling and golden brown. Allow to rest for 10 minutes before serving.
- Optionally, top with a pinch of truffle salt before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
Keywords: Cauliflower Leek Gratin, gratin recipe, vegetarian side dish