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–+ servings

Creamy Cauliflower Gratin with Leeks and Cheddar

A delightful dish combining rich cheese flavors and the subtle sweetness of leeks, featuring tender cauliflower in a creamy cheese sauce with a crunchy breadcrumb topping.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: vegetarian
Calories: 290
Ingredients Equipment Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium leek, white and light green parts only, sliced
  • 1 clove garlic, minced
  • 1 head cauliflower, cut into florets (about 4 cups)
  • 1 cup heavy cream
  • 1 cup shredded white cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Equipment

  • Large Skillet
  • Baking Dish
  • mixing bowl

Method
 

  1. Wash the cauliflower thoroughly and cut it into small florets, ensuring they are roughly the same size. Set aside.
  2. Melt the unsalted butter in a large skillet over medium heat. Add the sliced leeks and sauté for 5 minutes until soft. Stir in the minced garlic and cook for an additional minute.
  3. In a separate bowl, whisk together the heavy cream, shredded white cheddar cheese, Dijon mustard, salt, black pepper, and nutmeg until smooth and creamy.
  4. Add the cauliflower florets to the skillet with the sautéed leeks. Pour the creamy cheese sauce over the mixture, stirring gently to coat. Transfer to a greased 2-quart baking dish. Combine breadcrumbs and grated Parmesan cheese, and sprinkle over the top.
  5. Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling. Let cool for a few minutes before serving.

Nutrition

Calories: 290kcalProtein: 10gSodium: 500mg

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