Leek and Cauliflower “Pie”

By á-27074

Ingredients

• 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

Preparation

Step 1

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.