Sometimes I take for granted dishes that for me are simple so I don’t consider necessary to make a recipe, but my sister asked for a specific recipe for cauliflower because she would have no idea how to combine ingredients to make it tasty. So for her, I put together this lectin-free cauliflower gratin recipe and I hope some of you will also find it useful, and tasty.
Cauliflower good enough to grace your holiday table
Firstly, this is one of my favorite ways to have cauliflower. It tastes really good and it’s quite festive, even though for us following a low carb lifestyle cauliflower has become an everyday staple and a replacement for everything. Secondly, is super simple to make even though the caramelized leeks require some presence and attention in the kitchen, it’s totally worth it, it elevates the dish by creating an umami layer.
Just to be clear this is not your usual gratin dish, which is made with flour, milk and cheese, and sometimes breadcrumbs, but it’s pretty close, that’s why I call it a gratin. I used heavy cream, Gruyere and Parmesan cheese (not much of either if you worry about the amount of saturated fat or dairy), and ground pecans. Alternatively, you can make this dish dairy-free, by using coconut milk and nutritional yeast. This is how the dish looks before adding the caramelized leeks.
Since there is no flour in the sauce, it will not get thick, but if you want that you can mix in about 2 tsp arrowroot powder, mixed with cold water first. The caramelized leeks will be added at the end, so you can make them while the cauliflower is in the oven. Making them is easy, but you have to be there and watch them and stir often. These are some pictures of the process to help you visualize.