Leek and Cauliflower “Pie”

by katerina on January 22, 2013

This is a fun and different way to use up some of my seasonal favorites: leeks and cauliflower. The cauliflower cooks in a light bechamel sauce with lots of leeks, before folding in some egg yolks for lift and richness and baking it all in the oven.

Cauliflower and Leek Casserole Recipe

Baking it not only help to bring flavours together and create a fun and puffy texture but it also allows you flexibility when timing this dish.

Print Recipe

Leek and Cauliflower Pie

(serves 4-6)

1 tablespoon olive oil
2 tablespoons butter
1 leek, sliced into rounds
1/4 cup flour
2 cups milk
1 whole head cauliflower
2 egg yolks
pepper and salt

Heat a large saucepan to medium-low heat. Melt the butter and add the olive oil to the pan. Thoroughly wash the leek and add to the pan along with a pinch of salt. Sweat for 5 minutes or until soft. Sprinkle with the flour and stir in. Raise heat to medium, and stir flour into leek for 3 minutes. Slowly stir in milk and bring to a simmer.

Preheat oven to 350F. While you are bringing the mixture to a simmer, core the cauliflower and break into very small florets, if any are larger than bite sized then cut in half. Wash well and stir into the sauce. Partially cover, and adjust the heat to cook at a gentle simmer, stirring every few minutes so the milk doesn't scald to the bottom. Taste and add salt and pepper as necessary. Simmer until cauliflower is just softened. Remove from heat and allow to cool slightly. Beat in the egg yolks. Pour into a baking dish and bake for 20 minutes. Allow to cool for 5 minutes before serving.

Prep Time: 5 minutes | Cooking Time: 45 minutes | Total Time:50 minutes
Calories(approximate per serving): 225

{ 11 comments… read them below or add one }

Bob January 22, 2013 at 5:14 pm

Your cauliflower&leek pie is great


Steve January 22, 2013 at 5:26 pm

Sounds great! How long do you simmer the cauliflower in the bechemel?


katerina January 22, 2013 at 7:00 pm

Basically until the cauliflower is no longer firm. You want it cooked, but only just!


Gemma January 22, 2013 at 11:19 pm

What can be substituded for the white flour? I am gluten free and a whole foodie, so no processed flours for me.


katerina January 23, 2013 at 5:58 pm

What would you typically use to thicken a sauce? Cornstarch maybe? You don’t need a ton, just a little bit.


kelli September 29, 2013 at 1:57 am

I made this and subbed potato flour/potato starch mix for the flour. Turned out great. I would think rice flour would work too.


katerina September 29, 2013 at 2:01 am

Nice! Thanks for the info.


katie January 23, 2013 at 7:24 pm

Love this – leeks are at their peak here. And now that my butternut squash is finished I can start with the cauliflower LOL


Rosie @ Blueberry Kitchen January 26, 2013 at 8:44 am

Yum this sounds delicious! I love cauliflower and cheese and will definitely give this a go.


Elizabeth January 27, 2013 at 10:20 pm

Side dish?! This is definitely going to be the star of a meal for me soon.


katerina January 28, 2013 at 12:39 am

even better :)


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