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Cauliflower Gratin

Great for Easter, this gratin can be made ahead of time and reheated later - loosely cover with foil and bake for 10-12 minutes in a preheated 375F oven.

Serves 4

1 head cauliflower, cut into small florets

4 tablespoons olive oil, divided

2 leeks, cleaned and julienned

4 cloves garlic, minced

1 cup breadcrumbs

2 tablespoons butter, melted

¼ cup finely grated gruyere

¾ cup heavy cream

Heat the oven to 400º F

  • Place the cauliflower on a baking sheet and add 2 tablespoons of olive oil and mix well.

  • Bake for 20-25 minutes or until tender and starting to brown. Remove from the oven and set aside.

  • Meanwhile, heat the remaining 2 tablespoons of olive oil in a large sauté pan, and when hot and the oil shimmers, add leeks and cook for about 5 minutes or until starting to wilt.

  • Add garlic, cook another minute, remove from heat, and set aside.

  • Meanwhile, mix the breadcrumbs, butter, and cheese in a small bowl, and set aside.

  • Combine the cauliflower and leeks and place them in a 9 X 13 baking dish.

  • Pour the cream over cauliflower/leek mixture and bake for 15 minutes or until the cream has thickened and is bubbly.

  • Remove the dish from the oven, and sprinkle the breadcrumb mixture evenly over the vegetables.

  • Return to the oven and cook until lightly browned, about 5 minutes.


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