Cheesy Cauliflower and Leek Casserole

Cheesy Cauliflower and Leek Casserole

I made this dish over the weekend. I was having a dinner with some friends. I needed a side dish and had a large head of cauliflower that I wanted to use. I decided to turn the cauliflower into something reminiscent of potatoes au gratin. Just lower carb  than the potato version. They loved it. I did, too.

I also had some leeks and added them to the dish. That really made it special. Leeks are members of the onion family.They add a wonderful flavor.

Leeks can be full of sand, so they need to be cleaned well. Cut off any of the dark green parts. They are too tough to eat. The only part of the leeks you should use are white or light green. No darker than the color of celery. Wash them, trim off the tops and bottoms. Slice the leeks and place in a large bowl of water. Agitate them in the water. Any remaining sand will sink to the bottom of the bowl. The leeks will float. Lift them out, rinse again for good measure and you will be good to go.

The choice of cheese for this dish is up to you. Just pick a cheese that melts well. Sharp white cheddar is a favorite of mine. If you want a milder flavor, American cheese would work nicely, too. Not the plastic wrapped slices, but the American cheese you get at the deli counter. I have also used Swiss cheese and liked it.


Cheesy Cauliflower and Leek Casserole


4 T. butter

2 large leeks, light part only, sliced and washed well

4 T. flour

2 c. warmed half and half or milk

2 c. shredded cheese- cheddar works well

6-8 cups cauliflower- cut into bite sized pieces and steamed until tender

Salt and pepper to taste

Dash of hot sauce

½ c. bread crumbs


In stock pot, heat the butter until melted and cook the leeks, over medium low heat, until tender. Toss in flour and stir until blended in. Add the half and half and cook, stirring often, until mixture starts to thicken. Add the cheese, stirring constantly until mixture is thickened and bubbly. Add the cauliflower and stir until all the cauliflower is coated with the cheese sauce. Season to taste. Place mixture in a casserole dish. Sprinkle with the bread crumbs and place in a 350 degree oven. Cook until mixture is bubbly and crumbs have browned a little, about 30 minutes. Serves 6.

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