Market Recipe: Cauliflower Gratin

Cauliflower Gratin

by Chef Brittan Wilson Egbert

4 small heads of cauliflower chopped 

7 leeks or green garlic sliced (just the white part)

1 tablespoon minced garlic

8oz shredded Cumin Cheddar Cheese from Dos Lunas

12oz cream cheese softened

1 pint heavy cream 

2 tsp ground cumin toasted

4 oz Cheddar Pepper Crackers from Millstone crushed

Olive Oil

Salt & Pepper

Cast Iron Skillet

Preheat oven to 375 degrees. Saute leeks with a little olive oil to brown and soften and then remove from skillet and set aside. Saute cauliflower in same skillet with a little more oil until dark brown and caramelized. Then add garlic and saute for a minute or two.  Mix together cream cheese and heavy cream and add to skillet. Add leeks and mi everything well. Season with salt and pepper and toasted cumin. Top with cheese and bake in the oven until the cheese is browned and bubbling. Remove from oven and top with crushed Cheddar Pepper Crackers and bake a few minutes more. Enjoy warm.