HomeRecipesCook Along with Chef Deniz: Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel
Cook Along with Chef Deniz: Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel
March 25, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tired of your same old, same old sides? Well...so are we! LOL! Tonight Chef Deniz will teach you hot to transform a humble Cauliflower into a couple of killer sides - perfect for your Easter weekend or a random Thursday. Watch the class below, or visit us on YouTube.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
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.
