This recipe is perfect. It is delicious, comforting, and super simple. It takes time to cook, but is quick to put together otherwise.
This recipe is especially terrific for those of you that insist you “can’t cook.” Even you can do this!
It would be a perfect dish to bring to a potluck or to have as a side at Thanksgiving. I made it for an effortless weekend lunch shown below. And it was good enough that I fed the leftovers to company!
I got my leeks at our farmer’s market, but a tip for you is that other than buying them direct from your farmer, Trader Joes routinely has the best leeks I’ve seen anywhere else.
Easy Cauliflower and Leek Gratin Recipe
1 small head of cauliflower (about 2 pounds)
1 bunch of leeks with lots of white part, washed
sea salt and freshly ground black pepper
3/4 cup heavy cream
1.5 cups sharp cheddar, grated
Preheat the oven to 425ºF.
Slice the cauliflower into 1/2 inch thick pieces (and you’ll use all the bits that scatter in the process as well).
Remove the roots and the green parts of the leeks and thinly slice the white parts.
Drizzle some olive oil into the bottom of a two quart baking dish of any shape.
Layer 1/3 of the cauliflower and 1/3 of the leeks and then season it with sea salt and freshly ground pepper. Repeat this process three times, until all your vegetables are in the dish layered with some seasoning.
Drizzle the cream over the veggies and scatter the grated cheese on the top.
Cover the pan with foil and bake for 15 minutes.
Remove the foil and cook for 35 more minutes.
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