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    You are in: Home / Recipes / Cauliflower & Gruyere Bakes Recipe
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    Cauliflower & Gruyere Bakes

    Cauliflower & Gruyere Bakes. Photo by Dr. Jenny

    1/3 Photos of Cauliflower & Gruyere Bakes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    **Jubes**'s Note:

    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.

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    Units: US | Metric

    • 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)


    1. 1
      Preheat oven to 200°C
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Bake 10 minutes or until golden brown.

    Ratings & Reviews:

    • on June 27, 2011


      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 Swiss Chicken Bake 457815. Made for ZWT7

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    • on June 27, 2011


      What a great side! I used a guyere/white cheddar blend from Trader Joe's that just might be my new favorite cheese. My only problem was that the sauce never quite thickened so I had to serve it in little ramikens to stop the sauce from running all over our dinner plates! I'll just reduce the liquid a bit next time. Made for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2011


      I really enjoy this kind of dish. A rich, creamy, cheesy sauce coating one of my favorite vegetables. Gruyere is a perfect cheese for this, with a nice bite and good melting quality. I added a bit of nutmeg with the salt and pepper, I think it really adds something to this type of sauce. This time, I used regular bread crumbs, which didn't brown terribly well, I think next time I'll use panko instead. Made for ZWT7- Emerald City Shakers

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cauliflower & Gruyere Bakes

    Serving Size: 1 (186 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.0
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 6.2 g
    Cholesterol 36.0 mg
    Sodium 158.9 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 2.0 g
    Sugars 2.5 g
    Protein 11.7 g

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