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Cauliflower & Leek Gratin

Cauliflower Gratin

Serves 4

1 head cauliflower, cut into small florets

4 tablespoons olive oil, divided

2 large leeks, cleaned, and sliced in half and into half moons

4 cloves garlic, minced

1 cup breadcrumbs

2 tablespoons butter, melted

¼ cup finely grated gruyere

¾ cup heavy cream

Preheat the oven to 425º F

  • Place the cauliflower in a baking dish 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.

  • Heat the remaining 2 tablespoons of olive oil in a large sauté pan and when hot, 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 in a 9 X 13 baking dish. Pour the cream over them and bake for 15 minutes or until the cream has thickened.

  • 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 5-10 minutes.


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