Cauliflower, leek and blue cheese bake
Indulge in our Cauliflower, Leek, and Blue Cheese Bake - a creamy, cheesy delight featuring tender cauliflower, savory bacon, and flavorful leeks, all enhanced with Parmesan and Cheddar cheese. Perfect as a comforting side dish or a hearty main course!
- 27 Apr 2025
- Cook time 30 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
This Cauliflower, Leek, and Blue Cheese Bake is a delightful combination of hearty vegetables and rich, creamy cheese that makes for a satisfying meal. The blend of cauliflower, leeks, and a mix of parmesan and cheddar cheeses brings out a wonderful depth of flavor. The addition of blue cheese offers a tangy twist that elevates this dish to a gourmet experience. Whether you're making it for a family dinner or a gathering with friends, this bake is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Remove the leaves and core from the cauliflower. Break it into florets.
- Bring a large pot of water to a boil. Add the cauliflower florets and cook for about 5 minutes, until they are just tender. Drain well and set aside.
- In a large frying pan, cook the bacon strips over medium heat until crispy. Remove them from the pan and place them on a paper towel to drain excess fat. Once cooled, crumble the bacon into small pieces.
- Wash the leek thoroughly to remove any dirt. Trim the dark green tops and root end. Slice the leek thinly.
- In the same frying pan used for the bacon, add a small amount of butter (from the 1/4 cup) and sauté the sliced leek over medium heat until soft, about 5-7 minutes. Set aside.
- In a medium saucepan, melt the remaining butter over medium heat.
- Add the flour to the melted butter, stirring constantly to form a roux. Cook for about 2 minutes, not letting it brown.
- Gradually add the milk to the roux, whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens and starts to bubble.
- Remove the saucepan from heat and stir in the cheddar and half of the parmesan cheese. Mix until the cheeses are melted and the sauce is smooth.
- In a large baking dish, spread the cooked cauliflower evenly.
- Scatter the sautéed leeks and crumbled bacon over the cauliflower.
- Pour the cheese sauce over the cauliflower, leeks, and bacon, ensuring everything is well-coated.
- Sprinkle the remaining parmesan cheese evenly on top.
- Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly.
- Remove the bake from the oven and let it rest for a few minutes before serving.
Tips:
- Ensure to cook the cauliflower to a tender but not mushy texture to maintain its bite and structure in the bake.
- Slice the leeks thin and rinse them thoroughly to remove any grit lodged between the layers.
- Consider using a variety of cheeses for a more complex flavor profile, but be cautious with blue cheese as it's potent.
- If you prefer a thicker sauce, you can increase the amount of flour slightly or reduce the milk.
- For a crispy topping, sprinkle some breadcrumbs mixed with butter on top before baking.
- Feel free to add herbs like thyme or rosemary to infuse additional aroma and flavor into the dish.
In conclusion, this Cauliflower, Leek, and Blue Cheese Bake is not only rich in flavor but also a unique twist on the classic vegetable bake. The harmony of ingredients creates a comfort dish that’s both nourishing and unforgettable. Serve it hot, and enjoy the compliments from your loved ones. It's a perfect dish for any occasion, combining simplicity in preparation with sophistication in taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.70g | 10% |
| Sugar 8g | 8% |
| Fat | |
| Fat 20g | 23% |
| Saturated 10g | 33% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 100mg | 18% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 2.38mg | 15% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.89ug | 37% |
| Vitamin C 72mg | 84% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 330mg | 26% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 1.52mg | 14% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 730mg | 22% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 2.12mg | 19% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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