Description
A rich and creamy cauliflower gratin featuring Gruyère cheese, leeks, and toasted breadcrumbs, perfect for a comforting side dish.
Ingredients
Scale
- 2 heads cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups heavy cream
- 1 1/2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large pot of boiling salted water, blanch the cauliflower florets for about 5 minutes until slightly tender. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Sauté the sliced leeks for about 5 minutes until soft. Add the minced garlic, salt, pepper, and nutmeg, cooking for another minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Gruyère cheese until melted and smooth. Remove from heat.
- Combine the blanched cauliflower with the cheese sauce, mixing until the florets are well coated. Transfer the mixture to the prepared baking dish.
- In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the cauliflower and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Let it cool for 5 minutes before serving.
- Garnish with chopped parsley before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a plant-based milk alternative.
- Add cooked bacon or ham for extra flavor and protein, or mix in some sautéed mushrooms for a vegetarian twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg