Curried Cauliflower and Leek Gratin

A flavorful play on the traditional British side dish called Cauliflower Cheese, this warm yellow gratin layers roasted cauliflower with a curry and turmeric infused mornay cheese sauce. The creamy sauce, made with both sharp cheddar and melty mozzarella, is studded with butter melted leeks for a fragrant, savory casserole. Panko breadcrumbs add a contrasting crunch on top of the hot, bubbling gratin that is a perfect accompaniment to roasted meats, a vegetarian potluck or a Thanksgiving buffet. This recipe easily scales to match the number of people at your table, see the ingredients lists for 12, 6 or 2 servings.

INGREDIENTS (serves 12 – 4 qt Baking Dish)

3 small heads cauliflower, cut into florets

Olive oil

Salt

Freshly ground black pepper

8 tablespoons unsalted butter, plus extra for greasing baking dish

3 leeks, white and pale green parts trimmed and sliced

6 tablespoons all purpose flour

1 tablespoon curry powder

1/2 teaspoon turmeric

3 cups whole milk

Bay leaf

3 ounces cheddar cheese, shredded and divided

3 ounces mozzarella cheese, shredded and divided

3 tablespoons chopped parsley

6 tablespoons panko bread crumbs

INGREDIENTS (serves 6 – 2 1/2 qt Baking Dish)

1 1/2 small heads cauliflower, cut into florets

Olive oil

Salt

Freshly ground black pepper

4 tablespoons unsalted butter, plus extra for greasing baking dish

1/2 tablespoon curry powder

1/4 teaspoon turmeric

1 1/2 leeks, trimmed and sliced

3 tablespoons all-purpose flour

1 1/2 cups whole milk

Bay leaf

1.5 ounces cheddar cheese, shredded and divided

1.5 ounces mozzarella cheese, shredded and divided

1 1/2 tablespoons chopped parsley

3 tablespoons panko bread crumbs

INGREDIENTS (serves 2 – 1 1/10 qt Baking Dish)

1/2 small head cauliflower, cut into florets

Olive oil

Salt

Freshly ground black pepper

1 1/2 tablespoons unsalted butter, plus extra for greasing baking dish

1 teaspoon curry powder

1/8 teaspoon turmeric

1/2 leek, trimmed and sliced

1 tablespoon all-purpose flour

1/2 cup whole milk

Bay leaf

1/2 ounce cheddar cheese, shredded and divided

1/2 ounce mozzarella cheese, shredded and divided

1/2 tablespoon chopped parsley

1 tablespoon panko bread crumbs

Preheat oven to 425°F. Spread the cauliflower florets out on a large baking sheet. Drizzle with enough olive oil to lightly coat the vegetables, then season with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from the oven and set aside.

Meanwhile, place 8 tablespoons butter in a sauté pan set over medium-low heat. Add the leeks along with a pinch of salt. Cook, stirring occasionally, until leeks are softened, about 15 minutes. Sprinkle the leeks with the flour, curry powder and turmeric. Cook for 2 minutes, stirring occasionally. Add the milk and whisk to combine. Add the bay leaf and let simmer until thickened, whisking frequently to prevent clumps, about 5 minutes. Remove from the heat, then stir in half of the cheddar and mozzarella until melted. Stir in the parsley. Season to taste with salt and pepper, then remove the bay leaf.

Grease a 4-quart baking dish with more unsalted butter. Place the roasted cauliflower florets in the dish. Pour the thickened milk/cheese mixture over the florets. Spread the remaining cheese all over the top. Place the panko in a small bowl and drizzle with enough olive oil to lightly coat the bread crumbs. Sprinkle the panko over the top of the cheese.

Place the gratin in the preheated oven and bake until browned on the edges and top is bubbling, about 15 minutes.