alive logo

Creamy Cauliflower and Leek Gratin


    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.


    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


    Creamy Cauliflower and Leek Gratin




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.