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| Cauliflower gratin with leeks, Parmesan and sage crumbs |
Cooked cauliflower with a little bite, topped with a well-seasoned leek sauce and golden crisp breadcrumbs makes a great weekend lunch or vegetable accompaniment. Make as one large gratin if desired
Serves 4
Cauliflower gratin with leeks, Parmesan and sage crumbs ingredients
1 Small firm head of cauliflower
Sauce: 50 grams butter. 1 leek, thinly sliced. 1 clove garlic, crushed. 1/2 cup plain flour. 2 cups milk. 1/2 cup freshly grated Parmesan
Topping: 40 grams butter. Small handful fresh sage leaves. 1 cup fresh breadcrumbs. 1/4 slivered almonds, roughly chopped. Parmesan for grating. 4 individual ovenproof gratin dishes
Cauliflower gratin with leeks, Parmesan and sage crumbs recipe: Preheat the oven to 180C. cut the cauliflower into large pieces through the stem and pull the florets apart rather than cutting through them. Cooking boiling, salted water for 3 minutes until just tender when pierced with a skewer. Drain the well then place stalk side up on a paper towel to absorb any excess water
Sauce: Melt the butter in a saucepan and add the leek and garlic with a good pinch of salt. Cover and cook until the leeks are very tender, stirring occasionally. Sprinkle over the lour and stir into the leeks. Take off the heat and gradually whisk in the milk to make a smooth sauce. Season well and simmer gently for 5 minutes, stirring occasionally. Take off the heat and stir in the Parmesan
Topping: Melt the butter in a sauce pan and cook the sage leaves for 1 minutes until crisp. This infuses the butter with sage. Remove the leaves with a slotted spoon and set aside. Add the breadcrumbs and almonds to the pan and toss to coat in the butter
To assemble: Place the cauliflower in the gratin dishes and spoon over the sauce, letting it run down the sides of the cauliflower. Scatter with the breadcrumbs and grate over a generous amount of Parmesan and a grind of paper
Bake for 20 minutes until golden and the cauliflower is hot. Top with the reserved crisp sage leaves and serve immediately. By then, the Cauliflower gratin with leeks is ready
