Recipe: Cauliflower, Leek and Bacon Gratin
When I received a 2015 Dairy Farmers of Canada calendar from Alberta Milk at Christmas in November at the Fairmont Jasper Park Lodge last month I was overjoyed to see that it had a December 2014 page featuring a Cauliflower, Leek and Bacon Gratin recipe.
I was very excited to start using my new calendar immediately, and this simple recipe is one I will be making again. I tested it out on a non-cauliflower lover who was instantly smacking his lips and digging for seconds; bacon and cheese can have that effect on vegetables. Watch the video recipe here.
Cauliflower, Leek and Bacon Gratin
Recipe from Dairy Farmers of Canada
1 head of cauliflower, cut into bite-size florets (7 to 8 cups/1.75 to 2 L)
6 slices locally sourced bacon, cut into thin strips
3 leeks, white and light green parts only, chopped into half-moons
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) milk
1/2 cup (125 mL) grated Canadian Gruyère
1/2 cup (125 mL) grated Canadian Parmesan
1 tsp (5 mL) salt
Preheat oven to 350°F (180°C). Butter an 8-inch (2 L) square dish.
In a large pot of boiling salted water, cook cauliflower for 5 min. Drain; set aside in bowl.
Add leeks to skillet; cook, stirring occasionally, for 5 to 7 min or until very soft and just starting to turn golden. Transfer to bowl with cauliflower; add bacon.
Wipe skillet clean. Melt butter in a skillet set over medium heat. Sprinkle with flour; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat.
Pour over cauliflower mixture, stirring until well coated. Transfer to buttered dish.
Topping: In a bowl, stir together breadcrumbs, cheese and butter. Sprinkle over dish. Bake for about 30 min or until golden on top and heated throughout. Enjoy