Cauliflower is a very underrated vegetable and I think after you try this casserole, you’ll wonder why you didn’t have it like this before! At first glance, your dinner guests might think they are going to have some mashed potatoes, but after a taste, they’ll wonder how they could be so light, fluffy, and creamy. Every time I serve this Cauliflower and Leek Casserole I always get pleasantly surprised looks, even from the fussiest of eaters!
I first tried this a few years ago for Thanksgiving over at my mother in law’s house. After my first bite I knew I loved it and although I didn’t exactly know what was in it, I wanted more. I’ll admit that it was my favourite dish from the entire meal (which is saying a lot because she is a fabulous cook and it was Thanksgiving)! I never had anything like it, and I knew right away I needed the recipe.
Next time you’re looking to try something new and different from your typical mashed potatoes, or vegetable side dishes, give this cauliflower casserole a try. Believe me when I say this is a real hit at the table, and are a perfect way to sneak in some more vegetables on your children’s plate!
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- 2 heads cauliflower, coarsely chopped
- ½ cup butter, divided
- 1 - ½ cups leeks, chopped
- 3 garlic cloves, chopped
- 1 cup heavy cream
- 1 cup panko bread crumbs, or homemade bread crumbs (chop old bread in a food processor)
- ⅓ cup fresh parsley chopped
- In large pot with salted water, cook cauliflower until very soft about 15 minutes. Drain.
- In a pan, melt ¼ cup of the butter on medium heat then saute the garlic, and leek until soft and starting to brown about 10 minutes.
- Puree cauliflower with leek and heavy cream.
- Put into buttered 9 x 13 casserole dish.
- Put remaining ¼ cup butter in a pan and melt until sizzling. Add the bread crumbs to coat. Then use to top puree mixture and sprinkle the parsley on top.
- Bake 350 for 30-40 minutes or until hot and bubbly.