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Cheesy Leek and Cauliflower Recipe

    Cheesy Leek and Cauliflower Recipe

    Brits love cauliflower cheese more than anything else. Like roast beef and Yorkshire pudding, cauliflower cheese is thought to be a very British food. Not only is it a delicious way to consume cauliflower, but it also makes a fantastic vegetarian main course when served with a baked potato and a crisp salad. So why not try one of the best leek and cauliflower recipes.

    Let’s prepare a cheesy cauliflower and leek recipe. This cauliflower cooked with leeks and cream does not require blanching or a béchamel, making it a low-maintenance side dish that is incredibly soothing.

    Let’s get to the leek and cauliflower recipes.

    Cheesy Leek and Cauliflower Recipes

    Cauliflower cheese is a staple dish in British cuisine, right up there with roast beef and Yorkshire pudding. Cauliflower cooked with leeks and cream is a low-maintenance, incredibly comforting side dish.

    Let’s know the whole recipe so that you can enjoy it too!


    • Preparation – 20 Mins
    • Cook: 25 mins
    • Total: 45 mins


    • 1 medium or 1 pound cauliflower
    • 2 large leeks, finely sliced
    • 1/4 cup unsalted butter
    • 1 pinch salt
    • 2 cups milk
    • 1/4 cup all-purpose flour
    • 1/4 cup grated cheddar cheese,
    • Freshly ground black pepper, to taste


    • Preheat the oven to 395 degrees Fahrenheit.
    • Remove the cauliflower’s outer green leaves and thick white stalk, taking care not to damage the florets. Cut a deep cross into the bottom of the stem, then steam the stem in its entirety over a pot of boiling water until soft but uncooked. The cauliflower florets must remain firm.
    • Take the cauliflower from the stove and set it aside to cool.
    • Melt the butter in a large saucepan over medium heat. Reduce the heat to low and add the finely chopped leeks.
    • Cook until the leeks soften slightly but are not completely cooked. 1 tablespoon of the leeks should be set aside.
    • Stir the flour into the remaining leeks in the pan until well combined. The flour will get lumpy; continue stirring for 2 to 3 minutes. Add salt and toss once more.
    • Increase the heat to medium and pour the milk in all at once. Stir vigorously until a sauce is produced. Continue whisking the sauce until it becomes thick and glossy (about 5 minutes). If the sauce is extremely thick, add a bit more milk; it should be thick but yet slightly runny.
    • Finally, whisk in the shredded cheese until melted. Take away from the heat.
    • Carefully separate the cauliflower florets from the core stalk without shattering them into tiny bits. Place these florets in a baking dish that is large enough to contain them in a single layer and is oiled.
    • Cover the cauliflower with the cheese and leek sauce, ensuring that every floret is coated. Lastly, garnish the dish with additional grated cheese, a tablespoon of softened leeks, and a generous amount of black pepper.
    • The sauce should be boiling and golden brown on top after roughly 20 minutes of baking. Pierce the cauliflower with a sharp, pointed knife to determine whether it is fully cooked. If necessary, cook somewhat longer.
    •  Now enjoy the cheesy cauliflower & leek!

    Tips For Leek and Cauliflower:

    • Just after the leeks are cooked, sprinkle them with fresh sage or tarragon.
    • Try sautéed Brussels sprouts instead of cauliflower.
    • Broccoli and Canadian Cheddar can be substituted for cauliflower, Canadian Swiss, and Parmesan.

    Bottom Line

    This was all about leek and cauliflower recipes. It’s minimal maintenance because you don’t need to blanch the cauliflower or make a béchamel sauce to go with this leek and cream casserole. To add crunch after baking, combine some bread crumbs with olive oil, season with salt and pepper, and sprinkle on top.

    We hope you like the recipe. Let us know your thoughts & suggestions in the comments below!

    Thank you for reading!