Gruyere cheese, leeks, and a breadcrumb topping make this side delish!
How to transform the simplest of vegetables into a creamy cheesy rock star side dish?
Cook it into a gratin.
Elise Bauer
I love it raw as a crunchy healthy snack.
I love itroastedwith crispy browned edges.
I love it in a cheddary soup.
Elise Bauer
Orpureedinto fake mashed potatoes.
Cauliflower has to be one of the world’s most adaptable and dress-up-able vegetables.
Nowhere is cauliflower’s haute capabilities more clear than in a gratin.
Elise Bauer
It’s as if the vegetable wanted to remind us of what she is capable of.
A worthy side toglazed ham,roast beef,brisket, orroast chicken.
Add the sliced leeks and gently cook until completely softened, about 8 to 10 minutes.
Elise Bauer
Bring water to a boil, cover, and steam the cauliflower for 3 to 4 minutes.
You want the cauliflower at this stage to be al dente.
Remove strainer and cauliflower from hot pan and set aside.
Elise Bauer
Add 2 tablespoons of flour to the leeks and butter.
Stir and let cook for a minute or two.
Slowly add the milk, stirring as you add it to break up any lumps.
Elise Bauer
Bring to a low simmer and continue to stir as the sauce thickens.
Spread a teaspoon of butter over the insides of a 2-quart gratin dish.
Place the lightly steamed cauliflower florets in an even layer in the dish.
Elise Bauer
Pour the leek and cheese sauce over the cauliflower.
Top with remaining cheese.
Bake for 25 minutes.
Elise Bauer
Add the fresh breadcrumbs and toast in the melted butter for 4 to 5 minutes, until lightly browned.
Sprinkle with 1/4 teaspoon of salt, and a sprinkling of pepper.
After the gratin has baked for 25 minutes, remove it from the oven.
Elise Bauer
Sprinkle toasted breadcrumbs over the top and return to the oven.
Bake for 5 more minutes.
