Ingredients
Scale
- 1 head Cauliflower (sliced into ½-inch thick pieces including core)
- 2 tablespoons Olive Oil (or melted butter)
- 2 cups Leeks (thoroughly washed, white and light green part only)
- 1 teaspoon Kosher Salt (or sea salt)
- ½ teaspoon Black Pepper (freshly ground)
- 1 cup Heavy Cream (or whole milk/cashew cream)
- 1 cup Sharp White Cheddar (or a mix with Gruyère)
- ½ cup Breadcrumbs (seasoned, optional)
- ½ cup Additional Cheese (more cheddar or Parmesan)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the cauliflower by slicing it into ½-inch thick pieces, ensuring you include the tender core.
- Heat the olive oil or melted butter in a large skillet over medium heat.
- Add the washed leeks, Kosher salt, and freshly ground black pepper to the skillet. Sauté until the leeks become soft and translucent, about 5 minutes.
- In a separate bowl, mix the heavy cream with the sharp white cheddar until well combined.
- Layer the sautéed leeks at the bottom of an oven-safe dish. Top with the sliced cauliflower pieces, spreading them evenly.
- Pour the cream and cheese mixture over the cauliflower and leeks, ensuring an even coating.
- Sprinkle the seasoned breadcrumbs over the top, followed by the additional cheese.
- Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the cauliflower is tender.
- Remove from the oven and allow to cool for a few minutes before serving.
- Enjoy! Serve warm as a delightful side dish or a scrumptious main course.
Notes
For added flavor, consider incorporating minced garlic or fresh herbs like thyme or chives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg