Cauliflower and Leek Gratin

Due to being a big, fat ding-a-ling I could not post the rabbit recipe I’d been planning for today, so I had to go through unpublished recipes and see what I had that I could share with you.  One of them is the recipe for Chairman Mao’s Braised Red Pork, which was incredibly delicious, but it’s also a little involved; after yesterday’s molé I thought perhaps I should keep today’s recipe a bit more simple.

Then I found this and immediately wondered why I hadn’t posted it when I cooked it, some months ago.  I remember it well, and it was really pretty good (it had to have been, or I wouldn’t have taken a photo of it).  It’s not in my index of cookbook recipes, so that means I must have just forgotten about it.

So, you get it now.

Most gratin recipes include cheese so if you want to add it, a good Gruyere would be nice.  However, it’s quite tasty without the cheese – still rich and comforting – and the almond flour “crumble” gives it the nice brown topping any good gratin needs.

It’s also Whole30 and vegetarian.

Cauliflower and Leek Gratin

Cauliflower and Leek Gratin
Serves: 6 to 8
Ingredients
  • 3 tablespoons ghee or clarified butter
  • 1 large cauliflower, cut into florets
  • 2 leeks, white and light green parts only,sliced into 1/4-
  • inch pieces
  • 1/2 small onion, thinly sliced
  • 1 teaspoon red-pepper flakes, or to taste
  • 1/2 teaspoon dried thyme
  • 1/4 cup tapioca flour
  • 3/4 cup coconut milk
  • 3/4 cup water
  • salt and pepper, to taste
  • 1/3 cup almond flour
  • 1 tablespoon ghee or clarified butter, melted
Instructions
  1. Preheat oven to 375 F. Grease a shallow 2-quart casserole. In a small bowl, combine the almond flour with the 1 tablespoon of melted ghee until the mixture is ”crumbly”; set aside.
  2. Cook the cauliflower in 3 quarts boiling salted water until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to the casserole dish and set aside.
  3. Melt 3 tablespoons ghee in a small saucepan over medium-low heat. Add leeks, onion, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the tapioca flour until well combined. Slowly add the coconut milk and water, stirring constantly. Increase heat and bring almost to a boil; cook, stirring constantly, 2 to 3 minutes or until thickened. Remove from heat and season with salt and pepper.
  4. Pour leek mixture evenly over the cauliflower. Sprinkle with the almond flour and bake until bubbly and the cauliflower is tender, about 25 minutes.
  5. Allow to cool 5 to 10 minutes before serving.
  6. Nutrition (per serving): 173 calories, 12.7g total fat, 15.3mg cholesterol, 40.4mg sodium, 438.2mg potassium, 13.6g carbohydrates, 3.2g fiber, 3.2g sugar, 2.9g protein