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.
1. 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.
2. 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.
3. 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