I had a cauliflower and some leeks in my refrigerator so I searched for a recipe that uses those vegetables on the web and came across chef Pollyanna Coupland’s recipe. I found her recipe interesting and different. I kept her recipe mostly the same except for the cheese sauce. I thought everything was delicious and I never would have thought of roasting the cauliflower with all that lemon with all these flavors the recipe has….It is delicious. I am glad that I found her recipe so that I could have what I came out with. Her recipe says that it makes two servings……..maybe this is considered a whole meal? I guess it could be? It also depends on the size of your cauliflower. I find that the cauliflowers at the store differ GREATLY in size. Another little thing that I did different was cutting the cauliflower into florets…I like eating the cauliflower better that way. chef Coupland’s recipe serves you a full half a cauliflower on your plate so you can eat it like a steak. This recipe takes two days to make because the pickled leeks need to pickle for two days. Servings will differ. This recipe makes 2-4 servings. I think for most people that you will get 4 servings out of a cauliflower.

Ingredients for around 4 servings

1 bundle leek (this could be one big one, two smaller ones ((that is what I used)) or even three tiny ones)

1 cup apple cider vinegar

scant 1/2 cup water

1/2 teaspoon dried thyme

2 Tablespoons sugar

1 teaspoon salt + more salt to salt the leeks

1 Tablespoon yellow mustard seeds

1 cauliflower – I broke mine down to florets but the original recipe has the cauliflower cut in half

2 pinches of thyme chopped

1/2 teaspoon dijon mustard

1 lemon juice and zest

2 Tablespoons olive oil

salt – to taste to season cauliflower

1/4 teaspoon ground white pepper

9 oz sharp cheddar cheese – shredded

3 oz brie cheese cubed small

1.5 oz havarti cheese shredded

2 Tablespoons unsalted butter

bay leaf

1/4 cup corn starch

2 cups non-fat milk

1 teaspoon dijon mustard

1/2 teaspoon fresh grated nutmeg

dash hot sauce

liquid smoke and or smoked salt to taste (I used both)

2 Tablespoons roasted pumpkin seeds

2 Tablespoons roasted hazelnuts (lightly crushed)

2 Tablespoons sliced almonds

fresh chives to finish

Directions

Slice the leeks into rings and sprinkle with salt. Leave the salt on for ten minutes and then rinse off. Chef Coupland says that this will help to keep the leeks crisp.

Combine the vinegar, water, thyme, sugar, salt, mustard seeds in a pan and heat till the salt has dissolved.

Blanch the leeks in boiling water for 20 seconds and then place the leeks in ice water. Squeeze off all the liquid from the leeks and then place them in the pickling solution. Make sure the leeks are submerged for two days in the refrigerator. I find that this is easiest to use a quart ziplock bag but you can use whatever.

After two days.

Preheat the oven to 350 degrees F.

If you are doing florets….Get a large mixing bowl and combine the oil, thyme, lemon juice, zest, , salt to taste, white pepper and the cauliflower mix well. If you are doing two halves. Mix the oil, thyme, lemon juice and zest, salt, and pepper in a small bowl and rub it all over the cauliflower. Roast the cauliflower on a sheet tray for 20-30 minutes.

Next make the cheese sauce.

In a small bowl or cup mix together the milk and cornstarch. Put a sauce pot on medium high with the buttered bay leaf. When the butter is almost melted add the milk/cornstarch mixture. Use a whisk and stir until the mixture is thickened and is boiling. Turn down the heat to low. Take off the heat and gradually add all the cheese….mix till smooth. Use the low burner if needed…..Add the mustard, hot sauce, smoke flavoring, and nutmeg. Taste and adjust seasonings if necessary. Take off heat.

Toast nuts

Serve however you like. Cauliflower with the cheese sauce over or under. Top with nuts, the pickled leeks and some fresh chives.

ENJOY!

A special THANKS!!!!! to chef Polly Coupland for her Forking amazing recipe so that I could make this plate.