Cauliflower Cheese with Leek Bake
Indulge in the comforting flavors of this Cauliflower Cheese with Leek Bake, a satisfying twist on the classic British favorite. Tender cauliflower florets and sweet, caramelized leeks are nestled beneath a velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of Dijon mustard for depth. Topped with golden, crunchy breadcrumbs and baked to bubbly perfection, this dish delivers a delightful combination of creamy, savory, and crispy textures. Perfect as a main course for vegetarians or a decadent side dish, it comes together in under an hour, making it an ideal recipe for family dinners or special occasions. Healthy and hearty, this bake is packed with rich flavor while remaining easy to prepare.
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Recipe Information
Ingredients
- 1 whole (medium, cut into florets) Cauliflower
- 2 whole (trimmed, cleaned, and finely sliced) Leek
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 500 ml Whole milk
- 150 grams (grated) Sharp cheddar cheese
- 50 grams (grated) Parmesan cheese
- 1 teaspoon Dijon mustard
- 0.25 teaspoon (freshly grated) Nutmeg
- 50 grams Breadcrumbs
- 1 teaspoon (to taste) Salt
- 1 teaspoon (to taste) Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F).
Fill a large pot with water, add a pinch of salt, and bring to a boil. Blanch the cauliflower florets in the boiling water for 4-5 minutes until just tender, then drain and set aside.
Heat 1 tablespoon of the butter and the olive oil in a large frying pan over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until softened and slightly caramelized. Set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk, a little at a time, whisking constantly to prevent lumps. Continue whisking over medium heat until the sauce thickens, about 4-5 minutes.
Remove the saucepan from the heat and stir in the cheddar cheese (reserving about 25 grams for topping), Parmesan cheese, Dijon mustard, nutmeg, and a pinch of salt and black pepper. Mix until the cheese has melted and the sauce is smooth.
In a large baking dish, arrange the blanched cauliflower florets and caramelized leeks evenly.
Pour the cheese sauce over the vegetables, ensuring everything is well coated.
Mix the reserved cheddar cheese with the breadcrumbs and sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Cauliflower Cheese with Leek Bake as a side dish or a main course!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.5 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 620 mg | 48% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
