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Geoff’s Baked Cauliflower and Leek Gratin - Holiday
(Published: )
Geoff is our Junior Produce Buyer. In his spare time, he’s *almost* a pro chef, so this dish is guaranteed good. It’s a great alternative to mashed potatoes. Alternatively, instead of cauliflower, use broccoli to up your greens quota. Serve as a side to other holiday dishes.
Prep Time Cooking Time Servings
8 people
  • 1 Lg Cauliflower or 2 medium cut into florets (7 - 8 cups)
  • 6 strips of bacon (or not for vegetarians)
  • 3 leeks, the white and light green parts only, chopped into half moons
  • 1 yellow onion
  • 2-3 cloves of garlic, minced
  • 3 tbsp of butter
  • 3 tbsp of all-purpose flour
  • 2 cups milk
  • 1/2 cup of any good melty cheese. (Geoff likes to use a sharp cheddar, but he’s also used a Gruyere)
  • 1/2 grated Parmesan cheese
  • 1 tsp of salt
  • 1/2 seasoned bread crumbs
  • 1/4 grated Parmesan
  • 2 tsp of melted butter
  • Optional: parsley to sprinkle on top before serving.

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1) Preheat oven to 350 F. Grease an 8-inch dish.
2) In a large pot, blanch the cauliflower in salted water until tender, drain and set aside.
3) In a large skillet cook the bacon for about 5 minutes or until your desired crispiness, rest on paper towel. (Ignore these steps for the veg version)
4) Save some of the bacon fat and add the leeks, garlic, and onion to the pan, stirring occasionally until soft and starting to turn golden, remove and add to the cauliflower. Add the bacon as well.
5) Melt butter in the skillet until melted, sprinkle with flour and cook for about 1 minute. Gradually add in your milk whisking constantly until mixture is smooth and thickened.
6) Whisk in your cheese and salt until the cheese is melted.
7) Pour over your cauliflower, leek and bacon mixture, stirring until everything is well coated. Add mixture to greased pan.
8) Sprinkle the topping over top and bake for about 30 minutes or until golden brown and baked throughout. Top with parsley if using.

Suitable for these diets:

Nut Free

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