Serving amount:
  • 1 dijon mustard sachet
  • 1 cream tub
  • 1 panko breadcrumbs sachet
  • 1 slivered almonds sachet
  • 1 parmesan piece
  • 1 red wine vinegar sachet
  • 1 olive oil 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: Dairy, nuts (almond), wheat, gluten, yeast, onion

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. Toast the almonds for a fuller flavour. * 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. 


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*. 

2. Cook the leek

Heat 1/2 teaspoon per person of butter in a saucepan over medium-low heat. Add the leek with a splash of water. Cover and cook for 3 minutes. Remove the lid and simmer until the water has evaporated.

3. Make the gratin mix

Combine the cauliflower, 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.

4. Make the parmesan breadcrumbs

Combine the remaining parmesan with the breadcrumbs.*

5. Place breadcrumbs on the gratin

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

6. Make the shallot vinaigrette 

Meanwhile, place the shallot, red wine vinegar, dijon and olive oil in a bowl and whisk to combine. Season to taste with pepper and sugar.

7. Make the salad

Mix the vinaigrette through the lettuce leaves and almonds just before serving. 

8. To serve

Serve the gratin with the almond salad.