Cauliflower and leek cheese with chorizo gratin

I do love a good cauliflower cheese as a midweek supper with some fat brown sausages on the side. To ring the changes, add some steamed leeks or broccoli to the cauliflower cheese, a gratin layer of thin chorizo slices and breadcrumbs topped with Gruyere and you’ve got another really substantial and delicious version that I’m sure you’ll make time and again. I originally made this because I had a pack of sliced salami in the fridge that needed using up but now I buy chorizo slices especially for it as we like it so much. This serves 2 generously – just scale up the quantities and the size of the gratin dish for more portions. You could even mix in some cooked small pasta shapes to make it go further.

Cauliflower and leek cheese with chorizo gratin
  • 1 small cauliflower broken into florets
  • 1 large leek, washed and cut into 1cm thick rings
  • 500 ml milk
  • 80g grated strong cheese e.g. cheddar, 20g grated Gruyere
  • 3tbsp plain flour
  • 50g unsalted butter
  • Salt and white pepper
  • 1 tsp Dijon mustard
  • 2 tbsps Panko bread crumbs
  • 70g pack of thinly sliced chorizo

To make…

  • Preheat the oven to 220C.
  • Steam the cauliflower and leeks for 10 minutes. Drain and allow to air dry.
  • Meanwhile, make the cheese sauce. Melt the butter in a non-stick pan. Add the flour and create a smooth paste. Allow it to cook out for a few minutes, stirring constantly. Add the milk gradually, keep whisking so that you have a smooth thick sauce. Add the cheese – it will melt as you whisk it in. Remove from the heat and add the seasoning – the mustard will bring out the cheese flavour, add a little extra salt and white pepper to taste.
  • Mix the cauliflower and leek mixture with the cheese sauce.
  • Butter a gratin dish and pour in the vegetables and cheese sauce. Tap the dish to ensure that the mixture fills the dish to the edge and is as level as possible.
  • Arrange the chorizo slices around the edge of the gratin dish. Scatter over the bread crumbs and the Gruyere.
  • Bake in the oven for 20 minutes or until the crust is golden and bubbling.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website. 
  • Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
  • Book your one to one cookery coaching session here

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.