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Cauliflower Gratin with Pecans and Caramelized Leeks

Cauliflower Gratin with Pecans and Caramelized Leeks

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Description

It’s true cauliflower can be anything you can think of. It is also perfect in this combination with cheese, caramelized leeks, and pecans. As this recipe was a request from my sister for her holiday preparations, it was made to be a delicious side dish for a festive meal.

Ingredients

  • 1 big head cauliflower, washed, pat dried, and cut into big florets
  • 2/3 – 1 cup organic heavy cream
  • 3 oz grated Gruyere cheese
  • 1/2 cup ground pecans (for more taste use dry roasted pecans)
  • a handful of grated Parmigiano Reggiano (to sprinkle on top)
  • 1 nutmeg, freshly grated (or a pinch of nutmeg powder)
  • salt and pepper to taste
  • 2 big leeks, sectioned in half, well cleaned and pat dried (you will use the white part and a little bit of the light green)
  • avocado or olive oil
  • 1 teaspoon good quality balsamic vinegar

Instructions

  1. Preheat your oven to 375F.
  2. Boil the cauliflower first, for about 5-7 minutes (if your florets are smaller, maybe less, you still want the cauliflower to be firm). Drain the cauliflower and add it to a baking dish (a 9×9 inch or something similar in volume is perfect). 
  3. Mix the heavy cream with Gruyere cheese and nutmeg, the pecans, and some salt and pepper to taste. Add the sauce on top of the cauliflower and sprinkle some grated parmesan cheese on top (I added a handful, you can go crazy here if you want and don’t care for keeping the dairy moderate). 
  4. Bake for 25-30 minutes, or until the cauliflower gets a golden brown color. 
  5. While the cauliflower is in the oven, prepare the caramelized leeks. Finely slice the half sections (use the white part and a little bit of the light green, but not the leaves). Add a little bit of avocado oil to a sauteeing pan (I used a large one, so most of the leeks have contact with the pan) and heat on low to medium heat. Add the leeks and stir every time they get a little stuck to the pan. When you start to get brown spots on the pan, start adding just a tiny amount of water (about 1 teaspoon) and continue to stir and watch them (continue this until they are caramelized). They take about 25 minutes to be ready, but the time is worth it; they are so tasty. At the end, add one teaspoon of balsamic vinegar (used an aged, slightly thick one), stir some more, and take off heat. 
  6. Add the caramelized leeks to your cauliflower and bake for 5 more minutes. 
  7. Serve warm. 

Find it online: https://creativeinmykitchen.com/cauliflower-gratin-with-pecans-caramelized-leeks/