Cauliflower Leek Casserole

Cauliflower Leek Casserole

Savour the comforting flavours of home with this Cauliflower Leek Casserole. This delightful dish brings together the mild sweetness of cauliflower and the subtle oniony notes of leeks in a creamy, cheesy sauce, all baked to perfection. Whether you’re looking for a satisfying side dish or a vegetarian main course, this casserole is sure to become a favourite at your dinner table. Prepare to delight your taste buds and warm your soul with every creamy, savoury bite of this indulgent comfort food.

Indulge in the creamy comfort of this Cauliflower Leek Casserole. Bursting with flavour and texture, this dish combines tender cauliflower, savoury leeks, and a velvety cheese sauce to create a satisfying meal that’s perfect for any occasion. Whether you’re looking for a hearty side dish or a vegetarian main course, this casserole is sure to please your taste buds and warm your soul.

Cauliflower Leek Casserole

Recipe by Subhajit KharaCourse: Food u0026amp; Recipes


Prep time


Cooking time






  • 1 large head cauliflower, cut into florets

  • 2 leeks, white and light green parts only, sliced

  • 3 tablespoons butte

  • 3 tablespoons all-purpose flour

  • 2 cups milk

  • 1 cup shredded Gruyere cheese (or cheese of your choice)

  • 1/4 cup grated Parmesan cheese

  • Salt and pepper to taste

  • 1/4 teaspoon nutmeg

  • 1/4 cup breadcrumbs (optional)

  • Chopped fresh parsley for garnish


  • Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a casserole dish with butter or cooking spray and set aside.
  • Prepare the Cauliflower and Leeks: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes or until slightly tender. Drain the cauliflower and set aside. In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté until softened, about 5-7 minutes. Remove from heat and set aside.
  • Make the Cheese Sauce: In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat.
    Whisk in the flour and cook for 1-2 minutes, until golden brown and fragrant. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook the sauce until it thickens, about 5-7 minutes. Remove the saucepan from the heat and stir in the shredded Gruyere cheese until melted and smooth. Season with salt, pepper, and nutmeg to taste.
  • Assemble the Casserole: Arrange the blanched cauliflower florets in the greased casserole dish. Spread the sautéed leeks evenly over the cauliflower. Pour the cheese sauce over the cauliflower and leeks, ensuring everything is well coated.
  • Bake the Casserole: If using breadcrumbs, sprinkle them evenly over the top of the casserole.
    Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and golden brown on top.
  • Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy this delicious Cauliflower Leek Casserole as a side dish or a vegetarian main course.