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Southeast Asia Cauliflower & Leek Gratin

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia


6-8 side servings


45 minutes

active time

15 minutes


- 1 large head cauliflower

- 1 medium leek, white and light green parts only

- Extra-virgin olive oil

- Kosher salt

- ¾ cup freshly-grated sharp white cheddar cheese

- ¾ cup heavy cream

- ¼ cup This Little Goat went to Southeast Asia

- ½ cup freshly-grated Parmesan cheese

- ¾ cup panko breadcrumbs


Preheat the oven to 400 degrees.

Carefully slice the cauliflower from top to bottom into ¼-inch thick slices. (No need to remove the core or leaves first. It’s okay if the cauliflower breaks into smaller chunks). Rinse the leek and slice into thin rounds, about ⅛-inch thick.

Coat the bottom of a large baking dish with a drizzle of olive oil and top about a third of the cauliflower. Season with a pinch of salt. Top with a layer of sliced leeks and ¼ cup shredded cheddar cheese. Repeat with another layer of cauliflower, salt, leeks and cheese. Repeat until all of the veggies and cheddar cheese has been added. (Don’t worry if the layers aren’t exactly even).

In a small mixing bowl, whisk together the heavy cream and Southeast Asia sauce. Pour the cream mixture evenly over the veggies. Cover tightly with foil and transfer to the oven. Bake for about 20 minutes, allowing the veggies to soften.

Remove gratin from the oven, discard the foil and top with the panko breadcrumbs and Parmesan cheese. Return to the oven and continue baking until the sauce has thickened, veggies are tender and the top is golden brown and crispy, about 30-35 minutes more. If desired, broil on the upper oven rack to give your gratin an extra crispy topping. Let cool slightly before serving warm.

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