Best 3 Cashew Cauliflower And Leek Gratin Recipes

Indulge in a culinary symphony of flavors with our delightful Cashew Cauliflower and Leek Gratin. This delectable dish tantalizes the taste buds with its creamy cashew sauce, tender cauliflower florets, and aromatic leeks, all baked to perfection under a golden crust. Alongside this main attraction, we present a trio of equally enticing recipes: a refreshing Mango Salsa, a tangy Carrot and Orange Salad, and a rich Chocolate Avocado Mousse. Each recipe offers a unique flavor profile, complementing the gratin beautifully and creating a harmonious dining experience.

**Cashew Cauliflower and Leek Gratin:**

Immerse yourself in a symphony of textures and flavors as you savor this gratin. Roasted cauliflower florets and sautéed leeks blend seamlessly with a velvety cashew sauce, creating a luscious and satisfying dish. A sprinkle of nutritional yeast adds a nutty depth of flavor, while a crispy breadcrumb topping provides a delightful crunch.

**Mango Salsa:**

Awaken your senses with this vibrant and refreshing salsa. Sweet and juicy mango chunks combine with crisp red onion, zesty lime juice, and a hint of cilantro to create a salsa that bursts with tropical flavors. Serve it alongside the gratin for a delightful contrast of flavors and textures.

**Carrot and Orange Salad:**

Experience the perfect balance of sweet and tangy with this refreshing salad. Shredded carrots and juicy orange segments are tossed in a zesty dressing made with orange juice, Dijon mustard, and honey. A sprinkle of toasted walnuts adds a delightful crunch and depth of flavor.

**Chocolate Avocado Mousse:**

Indulge in a rich and decadent dessert that is also surprisingly healthy. This mousse combines the richness of dark chocolate with the creamy texture of avocado, resulting in a velvety and satisfying treat. A touch of maple syrup adds a hint of sweetness, while a sprinkle of sea salt enhances the chocolate's flavor.

These recipes come together to create a delightful and memorable meal, perfect for any occasion. Whether you're hosting a dinner party or simply seeking a satisfying and flavorful meal, this collection of recipes has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR

Cauliflower Gratin With Leeks and White Cheddar image

A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

Provided by Alison Roman

Categories vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Steps:

Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

CAULIFLOWER AND LEEK GRATIN

Cauliflower and Leek Gratin image

This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter, plus more for baking dish
1 (3-pound) head cauliflower, cut into florets
2 leeks, white and light green parts only, trimmed, and sliced crosswise into 1/4-inch pieces
2 small shallots, peeled and sliced into 1/8-inch rounds
1 to 2 teaspoons crushed red-pepper flakes
1 teaspoon fresh thyme leaves, coarsely chopped
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups grated Gruyere cheese
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish and set aside.
Bring a large pot of salted water to a boil. Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside.
Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined. Slowly add milk, stirring constantly, until well combined. Increase heat to medium-high and bring to a boil; let boil 2 to 3 minutes until thickened. Remove from heat and stir in 3/4 cups cheese; season with salt and pepper.
Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes.
Meanwhile, preheat broiler. Transfer baking dish to broiler; broil until golden brown, 5 to 8 minutes. Let cool 5 to 10 minutes before serving.

ROASTED CAULIFLOWER & LEEK GRATIN RECIPE - (4.5/5)

Roasted Cauliflower & Leek Gratin Recipe - (4.5/5) image

Provided by pikassob

Number Of Ingredients 15

Ingredients

ROASTED VEGETABLES:
2 small heads of cauliflower, about 3 pounds untrimmed
4 tablespoons olive oil
Kosher salt and pepper to taste
3 cloves garlic, minced
1 large leek
GRATIN:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups low fat milk
1/2 cup generoud parmesan, gruyere or manchengo
Kosher salt and pepper, to taste
1 teaspoon whole grain Dijon mustard
1 to 2 ounce ham, cut into baton shapes
1/4 cup breadcrumbs

Steps:

ROASTED VEGETABLES: Cut cauliflower into florets that are 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil. Season with salt and pepper, and spread out on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned. 35-40 minutes stirring occasionally. Stir in the garlic after 20minutes. Cut leeks into 1-inch pieces and toss with remaining oil and salt. Spread out on another rimmed baking sheet and roast until crispy in some parts and soft throughout. About 15 minutes. You can do this ahead of time (hours in advance). GRATIN SAUCE: Melt butter over medium low heat. Whisk in flour and cook. Stir constantly for 3-5 minutes, make sure that it doesn't brown. Whisk in the milk until smooth. Bring to a simmer. Maintain the heat so that it is bubbling gently, stir often until the sauce thickens and the flour cooks. Add 1/3 of parmesan and stir until just melted. Remove from heat and season well with salt and pepper. Stir in mustard. When the vegetables are done, reduce the vegetable temperature to 350°F. Toss the vegetables with the ham and add to a pan. Pour sauce evenly over vegetables. Combine the breadcrumbs with the remaining cheese and sprinkle over the top. Roasting the leeks and cauliflower (which you can do well ahead) brings out deeper flavor and a crisp-around-the edges texture. Serve as a dish with roasted meat or as a main course with salad and bread. If you don't feel like making the white sauce, gently warm 1 1/2 cups in a saucepan until it bubbles around the edges then stir in the cheese and season with salt and pepper. Pour it over the vegetables.

Tips:

Choose the right cauliflower: For the best results, use a head of cauliflower that is firm and compact, with no signs of bruising or wilting.
Cut the cauliflower into small florets: This will help them cook evenly.
Blanch the cauliflower: Blanching helps to remove the cauliflower's raw flavor and makes it more tender.
Use a good quality cheese: The cheese is one of the key ingredients in this dish, so it's important to use a cheese that you enjoy the taste of.
Don't overcook the gratin: The cauliflower should be tender, but still have a little bit of bite to it.

Conclusion:

Cashew cauliflower and leek gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables and healthy fats, and it is sure to be a hit with the whole family. With its creamy texture, nutty flavor, and cheesy goodness, this gratin is a dish that you will want to make again and again.