This Cauliflower, Leek and Blue Cheese Gratin is a twist on a traditional comfort meal that makes a decadent recipe and deserves a spot on your fall comfort food menu. Blanched cauliflower is coated in a creamy and rich sauce made with blue cheese and then baked in the oven. Just 30 minutes is all it takes to crisp up the bread crumbs and flaked almonds on top. Serve this delicious and healthy side dish in place of potato gratin with pork, chicken, and other entrées for a satisfying dinner.
The secret to the best tasting baked cauliflower is to blanch the florets in boiling salted water first. It may seem like an extra step, but it plumps up the florets and can help to get rid of any strong odor that is common to cauliflower.
To make the Cauliflower, Leek and Blue Cheese Gratin, you will need the following ingredients:
Preheat the oven to 395 °F and lightly grease a 1-quart ovenproof dish with olive oil.
In a pan, heat a little more oil and add 2 sliced leeks and thyme leaves. Cook, occasionally stirring, for 15 minutes.
Meanwhile, in a pan of lightly salted boiling water, add the cauliflower and boil for 2 minutes.
Drain the cauliflower and combine with leeks. Season with a pinch of grated nutmeg and salt to taste and transfer to the prepared baking dish.
Heat 40 milliliters olive oil in the pan and stir in 40 grams flour. Cook, constantly stirring, for 1 minute.
Gradually whisk in 400 milliliters milk. Crumble in 50 grams cheese and stir until melted. Taste and season.
Pour the sauce over vegetables in the baking dish. Toss 25 grams fresh bread crumbs in some olive oil and sprinkle over the gratin. Scatter 10 grams flaked almonds over the top.
Bake for 30 minutes or until the top is golden.
Serve and enjoy!
This Cauliflower, Leek and Blue Cheese Gratin is an amazing side dish with a touch of blue cheese indulgence. Give this recipe a go, and please come back to leave a review to tell me what you think!
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