Cauliflower and Mushroom Gratin is an impressive and tasty side, yet very simple to make. You can pretty much make this with any combo of veggies that pleases you.
- Make the bechamel sauce as described here. Heat the olive oil in a large wide skillet over a medium high flame. Add the shallots and thyme and sauté for a minute. Add the leeks and continue cooking until they start to soften and begin to brown.
- Add the mushrooms and a pinch of sea salt, cook stirring until they start to darken and wilt, about 5 to 8 minutes. Add the stock or water and cauliflower, cover and turn the heat down to low. Cook for 5 minutes.
- Tip the vegetables into a baking dish and pour the Béchamel sauce over them. Sprinkle the cheeses and breadcrumbs over the top, and cook under a broiler until the top is browned and crispy, about 5 to 10 minutes.
- 2 tablespoons olive oil
- 3 shallots, thinly sliced
- 3 sprigs of fresh thyme or savory leaves, stripped and chopped
- 3 large leeks, about 4 cups, dark green parts discarded, cut into 2-inch pieces and sliced lengthwise
- 3 large portabello mushrooms, about 6 cups, cut in half and cut into ¼-inch slices
- Pinch salt
- ¼ cup stock or water
- ½ head of cauliflower, cut into medium sized florets
- ¼ cup grated Parmesan
- ¼ cup grated Gruyere
- ½ cup Breadcrumbs
For the Béchamel Sauce:
- 6 tablespoons butter
- ⅓ cup all-purpose flour
- 3 cups warm milk, soy milk or stock
- 1 teaspoons salt
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon grated Parmesan (optional)
- Pepper, to taste