Cauliflower Gratin With Leeks and White Cheddar
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 1small-ish head cauliflower (about 2 pounds), green leaves removed
- Olive oil, for drizzling
- 1small leek, white and light green part only, very thinly sliced
- Kosher salt and black pepper
- ¾ cup heavy cream
- 6ounces sharp white Cheddar, grated (about 1½ cups)
Nutritional analysis per serving (6 servings)
307 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Slice cauliflower head lengthwise into ½-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)
- Step 2
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
- Step 3
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.
Private Notes
Comments
Can I use something other than heavy cream? Is it advisable to make and freeze all but bread crumb topping? Thanks!
Learned a trick about leeks when my kids gave me lessons at a cooking school. Cut an X in the base of the leeks and immerse in a glass or bowl of water. Leave it at least 5 or ten minutes. The water will become surprisingly sandy. Change the water and repeat. After the third time it's usually clear, but if not, do it again. It does take about half an hour, but only about three minutes of activity. Just let it happen in the background.
I've cooked this 3 times in the last 3 weeks, so, yes, I love this dish. Made it once with coconut milk since that was what I had & it didn't change the flavor or texture at all. Like many, it took about twice the indicated time before the cauliflower was fork tender. I added a wee bit of ancho chili flakes with the salt & pepper for a little zing, & also squeezed on a bit of lemon when I took it out of the oven. It's very rich & so tasty that I always want to eat more than I ought.
Lots of good suggestions in the comments. I mixed the cauliflower and leeks salt/pepper and roasted for 30 min. Then mixed in cream and a little cheese and put the rest of the cheese on top. Cooked for another 40 min. Turned out great. I think however you do it, the key is a longer first cook. A good decadent, easy and tasty side!
Totally novice question here (for Thanksgiving 2025, of course): If I'm doubling the recipe (for 12 -- gulp), should I bake this doubled amount in one 3qt dish or two 2qt dishes? Thanks much for any help. And, love all the comments and suggestions! So very helpful.
This was a delicious and low-effort side! I took the advice of others and baked for closer to 20-25 mins covered and then about 30 uncovered with perfectly cooked cauliflower.