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--- recipes:cauliflower-leek-blue-cheese [2025/03/06 19:02] – created Wulf Rajek
+++ recipes:cauliflower-leek-blue-cheese [2025/03/07 11:25] (current) – Wulf Rajek
@@ Line 1: / Line 1: @@
+====== Cauliflower, leek and blue cheese gratin ======
+{{:recipes:pasted:20250307-112245.png?400}}
 https://www.deliciousmagazine.co.uk/recipes/cauliflower-leek-and-blue-cheese-gratin/
+Serves 4
+Hands-on time 25 min, oven time 30 min
+Ingredients
+  * 2 large leeks, trimmed and sliced
+  * Leaves from a few thyme sprigs
+  * 1 large cauliflower, sliced into florets
+  * Good grating nutmeg
+  * 40ml olive oil, plus extra for greasing
+  * 40g plain flour
+  * 400ml milk
+  * 50g strong vegetarian British blue cheese (such as Stilton)
+  * 25g fresh breadcrumbs
+  * 10g flaked almonds
+Method
+  - Lightly grease a 1 litre ovenproof dish with olive oil. Heat a little more oil in a pan and fry the leeks for 15 minutes with the thyme leaves.
+  - Meanwhile, bring a pan of lightly salted water to the boil. Add the cauliflower to the pan and boil for 2 minutes. Drain the cauliflower and toss with the leeks, add a good grating of nutmeg, season, then tip into the dish.
+  - Heat the oven to 200°C/fan180°C/gas 6. Heat 40ml olive oil in the pan, stir in the flour and cook for 1 minute. Gradually stir in the milk, then crumble in the cheese. Stir until melted. Taste, season, then pour over the veg.
+  - Toss the fresh breadcrumbs in olive oil, then sprinkle over the gratin along with the flaked almonds. Bake for 30 minutes or until golden.
+Option:
+  - some mushrooms and pepper to go with the leeks, paprika instead of nutmeg and replaced the milk with double cream, a tbs of wholgrain mustard and splash of sherry for a decadent feast