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.
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.
Leek and Cauliflower Pie(serves 4-6)
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.