Cauliflower, leek and cheese gratin

Name: Cauliflower, leek and cheese gratin
Yield: Serves 4
Cuisine: British recipes
Ingredients: 30g butter; 30g plain flour; 400ml whole milk; 3 tbsp double cream; 100g mature Cheddar, grated; 1 leek, cut into chunks; Medium head of cauliflower, broken into equal-size florets; Few thyme sprigs, leaves picked

Easy
November 2011

Easy
November 2011

Serves 4
Takes 10 minutes to make, 35 minutes to cook

Choose a creamy side dish for Sunday roast with this cauliflower and leek gratin recipe, baked in a cheddar cheese sauce with thyme.

Vegetarian recipes

Nutrition: per serving

Calories: 352kcals
Fat: 25.9g (15.8g saturated)
Protein: 15.4g
Carbohydrates: 14g (8.1g sugars)
Fibre: 4g
Salt: 0.7g

Nutrition: per serving

Calories: 352kcals
Fat: 25.9g (15.8g saturated)
Protein: 15.4g
Carbohydrates: 14g (8.1g sugars)
Fibre: 4g
Salt: 0.7g

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Ingredients

30g butter
30g plain flour
400ml whole milk
3 tbsp double cream
100g mature Cheddar, grated
1 leek, cut into chunks
Medium head of cauliflower, broken into equal-size florets
Few thyme sprigs, leaves picked

30g butter
30g plain flour
400ml whole milk
3 tbsp double cream
100g mature Cheddar, grated
1 leek, cut into chunks
Medium head of cauliflower, broken into equal-size florets
Few thyme sprigs, leaves picked

Method

Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season well with salt and pepper.
Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season well with salt and pepper.
Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.

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Malik Luter says:
10th Dec 2017 at 12:07 am
I am really thankful to the holder of this web site who
has shared this enormous paragraph at here.
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Chris Phethean says:
22nd Jun 2015 at 10:52 pm
I love this recipe because after years of not liking cauliflower as a child, I suddenly had cravings for it one day after seeing this, and knew I would like it. I have been hooked ever since, and I eat this far too regularly now.
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