CAULIFLOWER, BACON & LEEK GRATIN WITH BUTTER LETTUCE SALAD & SHALLOT VINAIGRETTE

40 MINS
Masterclass

INGREDIENTS:

Serving amount:
  • 1 bacon pack
  • 1 dijon mustard sachet
  • 1 cream tub
  • 1 panko breadcrumbs sachet
  • 1 parmesan piece
  • 1 red wine vinegar sachet
  • 1 butter lettuce
  • 1 cauliflower piece
  • 1 leek
  • 1 shallot

Pantry staples: Cooking oil, olive oil, plain flour, salt, pepper, white sugar, butter 

Allergens: Wheat, gluten, yeast, onion, dairy

Speclialised equipment: Baking dish, grater, aluminium foil

Chef's note: Gratin is a French cooking technique where a dish is topped with a browned crust made of breadcrumbs and cheese. * Use half of the parmesan, breadcrumbs and butter lettuce provided. 

* Leek may be split across various dishes so make sure you read each recipe carefully before you begin cooking. 

Method:

1. Prepare the ingredients 

Preheat oven to 190C fan forced. Wash the ingredients. Cut the cauliflower into small pieces including the stems. Remove the thick dark leaves and thickly slice the remaining part of the leek*. Separate the lettuce* leaves. Finely chop the shallot. Finely grate the parmesan*. Roughly chop the bacon. 

2. Cook the bacon 

Heat a small splash of oil in a frying pan over medium heat. Add the bacon for 5 minutes, stirring often, or until crispy. Remove the bacon. 

3. Cook the leek 

To the same saucepan add 1/2 teaspoon per person of butter, the leek and a splash of water. Cover and cook over low heat for 3 minutes or until softened. Remove the lid and simmer until the water has evaporated. 

4. Make the filling 

Combine the cauliflower, bacon, leek, 100ml per person of the cream, 1 teaspoon per person of plain flour and half of the parmesan. Season to taste with salt and pepper. Place into a baking dish and cover with foil. Place into the oven for 25 minutes or until the cauliflower is tender. 

5. Make the parmesan breadcrumbs 

Combine the remaining parmesan with the breadcrumbs*. 

6. Place the breadcrumbs on the gratin 

Take the baking dish from the oven, remove the foil and stir the filling. Sprinkle with parmesan breadcrumbs and place back in the oven to cook for a further 10 minutes or until the breadcrumbs are golden. 

7. Make the shallot vinaigrette 

Meanwhile, place the shallot, red wine vinegar, dijon and an equal amount of olive oil in a bowl and whisk to combine. Season to taste with pepper and sugar. Mix the vinaigrette through the lettuce leaves just before serving. 

8. To serve 

Serve the gratin with the salad.