Cauliflower Gratin with Leeks and Gruyere

Published March 1, 2002.

Why this recipe works:

In developing a cauliflower gratin recipe, our goal was to marry tender yet toothsome cauliflower florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We parcooked the florets before adding them to the gratin to ensure just the right amount of cooking… read more

In developing a cauliflower gratin recipe, our goal was to marry tender yet toothsome cauliflower florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We parcooked the florets before adding them to the gratin to ensure just the right amount of cooking time. Then we made a simple Mornay sauce with shallots, garlic, nutmeg, and cayenne, and added Gruyère cheese for flavor and smooth texture. Freshly baked bread crumbs finished off our cauliflower gratin recipe, giving it a perfectly toasted crust.

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Serves 6

Although this dish goes together quickly, you can prepare the topping and blanch the cauliflower (steps 1 and 2) an hour or two in advance. Don’t prepare the sauce or bake the gratin until just before serving.

Ingredients

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