Cauliflower Leek Gratin (Must-Make Holiday Side Dish!)
#CauliflowerGratin #CookingChannel #EasyRecipes
I added a few twists on a traditional Cauliflower Gratin recipe, such as the addition of sauteed leeks and crispy onions on top to send this classic holiday side dish over the top!
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CAULIFLOWER AND LEEK GRATIN
Serves 6
Print Recipe Here https://entertainingwithbeth.com/caul...
INGREDIENTS:
4 Tbsp (60 ml) olive oil, separated
3.25 pounds (1475 grams) of cauliflower cut into florets
2 leeks, white parts only, sliced into 3-inch long matchsticks
2 Tbsp (28 g) unsalted butter
2 Tablespoons (18 g) all-purpose flour
2 cups (480 ml) whole milk
Kosher salt and freshly cracked pepper, to taste
1 garlic clove, minced
2 tsp (10 ml) fresh thyme
⅛ tsp (a large pinch) nutmeg
⅓ cup (35 g) gruyere cheese
TOPPING:
⅔ cup (70 g) Gruyere Cheese
⅓ cup (25 g) French’s fried onions
1 Tbsp (15 ml) Freshly chopped parsley (optional)
METHOD:
Preheat oven 425F (220C).
Cut each cauliflower floret in half lengthwise to create a flat side. Transfer to a large bowl and toss with 2 tablespoons (30 ml) of olive oil, season with salt and pepper to taste. Spread them out on a sheet pan in an even layer and roast for 20-30 minutes until fork tender. Set aside to cool.
In a large non-stick saute pan, add the remaining olive oil. Saute the leeks in two batches (so they are not crowded) and continue to cook until wilted and slightly browned. Season with salt and pepper to taste.
Transfer the cooked cauliflower to a 9 x 14 (23 x 33cm) oval gratin pan, distribute the leeks on top, being sure to cover the cauliflower evenly and set aside.
Then, melt the butter on medium heat in the cleaned-out saute pan. Once foamy, add the flour and whisk together until a paste forms, then continue to cook and whisk for one minute. Then slowly add the milk and whisk together, increasing the heat to high until the mixture starts to bubble and thicken enough to coat the back of a spoon, about 3-4 minutes. Then reduce the heat to medium. Add the garlic, nutmeg, and thyme and season to taste with salt and pepper. Then whisk in the ⅓ cup (35 g) of cheese.
Pour the sauce evenly over the cauliflower leek mixture. Add the remaining cheese and top with the onions.
Place in a preheated 400F (200F) oven for 15-20 minutes or until the cheese has melted and the onions are glistening. Top with freshly chopped parsley if desired and serve immediately.
Make Ahead Notes:
Day Before:
Roast the cauliflower and cook the leeks. Cover and refrigerate. Then make the sauce, keep in a separate container, cover and refrigerate.
Day Off:
Preheat the oven to 400F (200C). Place the vegetables in the gratin pan. Meanwhile, heat the sauce in a sauce pan, thin with a little milk if needed. Once hot, pour over the vegetables, cheese, and onions, and bake as directed above.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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