Roasted Cauliflower Leek Gratin Recipe 455

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CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR



Cauliflower Gratin With Leeks and White Cheddar image

A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

Provided by Alison Roman

Categories     vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Steps:

  • Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
  • Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
  • Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED CAULIFLOWER & LEEK GRATIN RECIPE - (4.5/5)



Roasted Cauliflower & Leek Gratin Recipe - (4.5/5) image

Provided by pikassob

Number Of Ingredients 15

ROASTED VEGETABLES:
2 small heads of cauliflower, about 3 pounds untrimmed
4 tablespoons olive oil
Kosher salt and pepper to taste
3 cloves garlic, minced
1 large leek
GRATIN:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups low fat milk
1/2 cup generoud parmesan, gruyere or manchengo
Kosher salt and pepper, to taste
1 teaspoon whole grain Dijon mustard
1 to 2 ounce ham, cut into baton shapes
1/4 cup breadcrumbs

Steps:

  • ROASTED VEGETABLES: Cut cauliflower into florets that are 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil. Season with salt and pepper, and spread out on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned. 35-40 minutes stirring occasionally. Stir in the garlic after 20minutes. Cut leeks into 1-inch pieces and toss with remaining oil and salt. Spread out on another rimmed baking sheet and roast until crispy in some parts and soft throughout. About 15 minutes. You can do this ahead of time (hours in advance). GRATIN SAUCE: Melt butter over medium low heat. Whisk in flour and cook. Stir constantly for 3-5 minutes, make sure that it doesn't brown. Whisk in the milk until smooth. Bring to a simmer. Maintain the heat so that it is bubbling gently, stir often until the sauce thickens and the flour cooks. Add 1/3 of parmesan and stir until just melted. Remove from heat and season well with salt and pepper. Stir in mustard. When the vegetables are done, reduce the vegetable temperature to 350°F. Toss the vegetables with the ham and add to a pan. Pour sauce evenly over vegetables. Combine the breadcrumbs with the remaining cheese and sprinkle over the top. Roasting the leeks and cauliflower (which you can do well ahead) brings out deeper flavor and a crisp-around-the edges texture. Serve as a dish with roasted meat or as a main course with salad and bread. If you don't feel like making the white sauce, gently warm 1 1/2 cups in a saucepan until it bubbles around the edges then stir in the cheese and season with salt and pepper. Pour it over the vegetables.

CAULIFLOWER, LEEK AND BACON GRATIN RECIPE - (4/5)



Cauliflower, Leek and Bacon Gratin Recipe - (4/5) image

Provided by bakeaholic

Number Of Ingredients 13

Topping:
1 head of cauliflower cut into bite-size florets
6 slices bacon, cut into thin strips
3 leeks, chopped into half moons
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk
1/2 cup grated Gruyere
1/2 cup grated Parmesan
1 tsp. salt
1/2 cup fresh breadcrumbs
1/4 cup grated Gruyere
2 tbsp. melted butter

Steps:

  • 1. Preheat oven to 350 degrees F. Butter an 8 inch square or oval dish. 2. In a large pot of boiling, salted water, cook cauliflower for 5 minutes. Drain. Set aside in a bowl. 3. Meanwhile, cook bacon in a large skillet over medium heat for 5 minutes or until crispy. Set aside on paper towels. Discard all but 2 tsp. of fat. Add leeks to the skillet; cook, stirring occasionally, for 5 to 7 minutes or until very soft and just starting to turn golden. Transfer to the bowl with the cauliflower. Add bacon. 4. Wipe skillet clean. Melt butter in the skillet over medium heat. Sprinkle with flour; cook, whisking, for 1 minute. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thickened. Whisk in the Gruyere, Parmesan and salt until cheese is melted. 5. Pour over cauliflower mixture, stirring until well coated. 6. Transfer to buttered dish. Topping: In a bowl, stir together the breadcrumbs, cheese and butter. Sprinkle over the dish. Bake for about 30 minutes or until golden on top and heated throughout. Variation: Use broccoli and cheddar in place of cauliflower and Gruyere and Parmesan.

CAULIFLOWER AND LEEK GRATIN



Cauliflower and Leek Gratin image

This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more for baking dish
1 (3-pound) head cauliflower, cut into florets
2 leeks, white and light green parts only, trimmed, and sliced crosswise into 1/4-inch pieces
2 small shallots, peeled and sliced into 1/8-inch rounds
1 to 2 teaspoons crushed red-pepper flakes
1 teaspoon fresh thyme leaves, coarsely chopped
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups grated Gruyere cheese
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish and set aside.
  • Bring a large pot of salted water to a boil. Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside.
  • Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined. Slowly add milk, stirring constantly, until well combined. Increase heat to medium-high and bring to a boil; let boil 2 to 3 minutes until thickened. Remove from heat and stir in 3/4 cups cheese; season with salt and pepper.
  • Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes.
  • Meanwhile, preheat broiler. Transfer baking dish to broiler; broil until golden brown, 5 to 8 minutes. Let cool 5 to 10 minutes before serving.

CASHEW CAULIFLOWER AND LEEK GRATIN



Cashew Cauliflower and Leek Gratin image

My family loves this cauliflower gratin. It's different than scalloped potatoes and healthier with the added vegetables, and the cashew milk and cashew nuts add richness. Eliminate the white wine, if desired. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 large head cauliflower, cut into small florets
1 large leek (white portion only), halved lengthwise, washed and sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups cashew milk
2 tablespoons white wine or chicken broth
1/3 cup cashew butter
2 garlic cloves, minced
1/3 cup chopped cashews, toasted
3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 425°. Place cauliflower florets and leek slices in a parchment-lined 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with paprika, salt and pepper; toss to mix. Roast 20 minutes, stirring halfway through., Meanwhile, process cashew milk, white wine, cashew butter and garlic in a blender until smooth. Pour into a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer until thickened, 2-3 minutes., Transfer roasted cauliflower and leeks to a greased 11x7-in. baking dish; stir in cashew sauce. Return to oven; bake until heated through, 5-7 minutes. Sprinkle with cashews and chives.

Nutrition Facts : Calories 234 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein.

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Top Asked Questions

How do you make a cauliflower cheese gratin sauce?
Try our cauliflower, leek and blue cheese gratin recipe. Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese.
How to cook cauliflower and leeks in the oven?
Remove from heat and stir in 3/4 cups cheese; season with salt and pepper. Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes. Meanwhile, preheat broiler.
What is the best way to cook cauliflower?
Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside. Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined.
How many carbs in a cauliflower gratin?
It’s a lower-carb spin on the traditional potato gratin. Cauliflower still has carbs, but only about 140g for a whole cauliflower head versus 150g for one potato. It’s a modern take on a classic that’s perfect for Thanksgiving dinner!

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