alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Creamy Cauliflower and Leek Gratin

    Share

    Creamy Cauliflower and Leek Gratin

    Don’t be fooled by cauliflower and leeks’ white appearance. These vegetables are rich in a variety of nutrients that can stand up to even the heartiest green vegetable.

    Advertisement

    2 Tbsp (30 mL) coconut oil or unsalted butter
    2 large leeks, well washed, sliced into thin rounds
    1/4 tsp (1 mL) sea salt
    1/2 tsp (2 mL) ground pepper
    1/4 tsp (1 mL) ground nutmeg
    1 Tbsp (15 mL) roughly chopped fresh tarragon
    2 Tbsp (30 mL) arrowroot flour
    2 cups (500 mL) unsweetened soy milk or 2% milk
    1 medium head cauliflower, cut into bite-sized florets
    3/4 cup (180 mL) grated Parmesan cheese or dairy-free cheese

    Preheat oven to 350 F (180 C).

    In large pot, melt oil or butter over medium heat. Add leeks, salt, pepper, nutmeg, and tarragon. Sauté over medium-low heat for 10 minutes, or until leeks are softened. Add arrowroot, stirring constantly for 1 minute. Slowly drizzle in milk, stirring constantly (a large whisk is helpful), being sure to eliminate any lumps. Increase heat, continuing to stir until milk bubbles.

    Add cauliflower, stirring to combine. Cover and cook over medium-low until cauliflower becomes slightly tender, about 5 minutes. Pour into casserole dish and top with cheese.

    Bake for 20 to 30 minutes, or until cauliflower is tender and cheese bubbles. If it browns too quickly, cover with piece of parchment paper. Serve hot.

    Serves 5.

    Each serving contains: 224 calories; 12 g protein; 12 g total fat (8 g sat. fat, 0 g trans fat); 20 g total carbohydrates (9 g sugars, 3 g fibre); 460 mg sodium

    source: "Early Spring Produce", alive #389, March 2015

    Advertisement

    Creamy Cauliflower and Leek Gratin

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.