Cauliflower Leek Gratin Food

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR

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.

CASHEW CAULIFLOWER AND LEEK GRATIN

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.

LEEK AND CAULIFLOWER GRATIN

Steps:

• 1. Place leeks and cauliflower into a greased 3-qt. baking dish. Sprinkle with salt and pepper.
• 2. In a medium saucepan melt butter over medium-high heat. Add the flour and whisk constantly until butter and flour are combined. Slowly whisk in the milk and bring to a boil, whisking frequently until slightly thickened. Season with salt and pepper if desired.
• 3. Stir in cheese and whisk until melted; remove from heat.
• 4. Pour the cheese sauce evenly over leeks and cauliflower. Sprinkle with Panko crumbs on top.
• 5. Cover and place in a preheated 375º oven for about 45 minutes until vegetables are tender and sauce is bubbling. Remove cover and cook another 8-10 minutes to brown the breadcrumbs. Cool for 5 minutes before serving.

CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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

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.