Cook Along with Chef Deniz: Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel

Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel

By Chef Deniz Tarakcioglu

March 25th, 2021

Ingredients:

• 1 medium sized head of cauliflower, broken into large florets
• 2 leeks, sliced into1/2’’ slices, white part only
• 3 cloves of garlic, puréed
• 10mL fennel seeds, crushed
• 30mL dijon mustard
• 500mL milk
• 35mL flour
• 50mL butter
• 10mL grated nutmeg
• 2 egg yolk


• 100mL heavy cream
• 200mL gruyere, grated
• 1 green onion, thinly sliced
• 50mL hazelnuts, roasted and crushed coarsely

Instructions:

• Preheat your broiler in your oven on medium or high.
• Bring a medium pot of salted water up to a boil. Poach leeks and cauliflower, at the same time around 4-5 minutes.
• In a medium size pot melt butter with garlic and fennel seeds. Add flour and cook for 2 minutes. In 100mL batches start adding the cold milk and whisking constantly, every time until smooth. Add cream and simmer for 5 minutes. Add half of the grated cheese, nutmeg and whisk in 2 egg yolks.
• In an oven safe dish arrange the cauliflower florets and leeks. Ladle 200mL sauce on, and sprinkle the rest of the gruyere. Bake under the oven grill on the mid shelf until golden brown and bubbly.
• Transfer on a plate and sprinkle with hazelnuts and green onions.