Recipe by **Jubes**
A recipe found in an old Australian Good Taste magazine. You can use Jarsburg cheese if gruyere is not available. Frozen cauliflower works well for this recipe too. You can use a white onion in place of the leek if they are not available,Use a blended gluten-free flour and crumbs (or leave off the crumbs all-together) to make this gluten-free suitable.
Top Review by Dr. Jenny
This dish had nice flavor and I really liked the combination of cauliflower and gruyere. Like another reviewer, I had difficulty with the sauce being pretty thin and I did not think to use the ramekins like she did. I, too, think panko might have been better than the breadcrumbs I used. I subbed the white onion for the leek as I did not have a leek on hand. I also thought it needed quite a bit of salt to taste. I served as a side to Recipe #457815 457815. Made for ZWT7
- 1⁄2 cauliflower, cut into florets (about 1/2 kilo or just over a pound)
- 1 leek, pale section only, thinly sliced, washed, dried
- 100 g gruyere, coarsely grated
- 1 tablespoon plain flour or 1 tablespoon all-purpose gluten-free flour
- 250 ml milk
- salt & freshly ground black pepper
- 1 1⁄2 tablespoons dried breadcrumbs (packaged, use gluten-free if required)
Directions See How It's Made
- Preheat oven to 200°C
- Cook cauliflower in a large pot o boiling salted water, until tender - about 5 minutes. Add the leek 1 minute before the end of cooking. Drain and set aside.
- Meanwhile, combine the gruyere and flour in a small saucepan. Gradually stir in the milk. Cook, stirring constantly, over medium heat for 2-3 minutes or until the sauce thickens slightly.
- Spoon the cauliflower and leek mixture among four 250ml (1 cup) capacity ovenproof dishes or you can use one larger baking dish. Season with salt and pepper. Pour over the gruyere sauce and sprinkle with breadcrumbs.
- Bake 10 minutes or until golden brown.