Cheesy Cauliflower and Leek Gratin

I woke up to snow this morning and it got me thinking of comfort food… something we’re all craving these days. While I’ve got a whole BOOK coming out on hot cheesy comfort food in the fall (which incidentally you can already pre-order!!), I’m not at license to share any of those recipes just yet (although I wish I could!!). So, instead, here’s a recipe (written for Culture magazine about a year ago) that still does the trick: cheesy cauliflower leek gratin topped with golden breadcrumbs.

I’ve adapted the recipe to whatever melty cheese you might have in the fridge. A sharp cheddar, gruyere, gouda, raclette… all work well here. I can imagine this would also be delicious with broccoli and onions, cumin and red pepper flakes substituted for the thyme and nutmeg. Sounds delicious, right? I think I’m going to have to add it to our rotation something this week. What are you cooking for comfort to help these days go by?

Cheesy Cauliflower and Leek Gratin

serves 4

1 large head cauliflower (~ 2 ½ pounds/1.15 kg), cut into bite-sized florets, stem and leaves chopped
Kosher salt, to taste 
3 tablespoons unsalted butter
1 large leek, white and light green parts only, thinly sliced
2 cloves garlic, thinly sliced 
2 teaspoons minced fresh thyme, divided (or 1 ½ tsp dried, divided) 
3 tablespoons all-purpose flour
1 ½ cup (445 ml) whole milk 
¼ teaspoon grated nutmeg 
½ teaspoon freshly cracked black pepper
1 ½ cups (12 oz) grated sharp cheddar, gruyere, or any semi-firm or hard, low-moisture cheese 

⅓ cup panko or fresh bread crumbs 
¼ cup finely grated pecorino or parmesan (optional) 
1 tablespoon extra-virgin olive oil 
Kosher salt, to taste
Freshly cracked black pepper, to taste

Heat oven to 400F. Grease 2-quart baking dish (can be rectangular, square, or oval).

Fill large pot with water and bring to boil. Salt generously and add cauliflower florets, cooking until florets have slightly lost their crisp but are still firm, about 3 to 4 minutes. Drain and set aside. 

Meanwhile, melt butter in a large pot or skillet over medium heat. Add leeks and cook until softened, about 5 to 6 minutes. Stir in garlic, thyme, and pinch of salt and cook for another 2 to 3 minutes. 

Add flour, stir to incorporate it into leeks, and cook for a minute or two. Slowly stir in milk, breaking up clumps as you go. Bring to a slight simmer over low heat and cook until sauce has thickened, stirring frequently to keep bottom from burning. 

Once sauce is thick enough to coat back of a spoon, stir in nutmeg, black pepper, and 1 cup grated cheese. Season to taste with salt. Once cheese has melted, add cauliflower and mix until fully coated. 

Transfer cheesy cauliflower mixture to baking dish and spread evenly. Combine breadcrumbs with pecorino, if using, in a small bowl. Drizzle with oil and season with salt and pepper to taste. 

Sprinkle breadcrumbs over the gratin and bake for 40 to 45 minutes, or until breadcrumbs are golden brown and crisp and sides are bubbling. Allow to slightly cool before serving.