I made this for my early Thanksgiving dinner and it was a huge hit. The 3 vegetables work really well together along with the gruyere cheese. Definately a decadent dish!
1- 2 ½ pound cauliflower, cut into 1” florets
2 cups leeks, cleaned and thinly sliced (white and green parts)
2 cups Savoy cabbage, sliced thinly
2 cloves garlic, minced
2 tablespoons light whipped butter
2 tablespoons flour
2 cups whole milk
2 tablespoons light sour cream
¼ teaspoon smoked paprika (I added ¼ teaspoon because I like it a little spicier)
1/8 teaspoon nutmeg
¾ cup Gruyere cheese
¼ cup Parmesan cheese
½ cup Italian breadcrumbs mixed with ¼ cup of Parmesan cheese
Salt and white pepper to taste
Olive oil spray
Heat oven to 400 degrees F.
Bring a large pot of lightly salted water to a boil; add the cauliflower and blanch for about 4 minutes. Take out and drain. Put in a large mixing bowl and set aside.
Heat a large sauté pan to medium and add the butter. When butter is melted add the leeks and cabbage and cook for about 10 minutes Add the garlic and cook for about 1 minute. Add the smoked paprika and mix. Add the flour and stir to cook the flour. Cook for about a minute. Add the milk a little at a time, cooking until it thickens. After you add all the milk, cook over medium-low heat for about 3 minutes.
Stir in the sour cream and ½ cup of the gruyere cheese, ¼ cup parmesan cheese, 1/2 teaspoon salt and the nutmeg.. Stir until smooth.
Spray a 8×8 baking dish with olive oil spray. Season with salt and pepper if needed. Put blanched cauliflower mixture into the cheese sauce and mix well. Pour in the baking dish and sprinkle first with bread crumbs/parmesan cheese mixture and then the remainder ¼ cup of the Gruyere cheese.
Bake uncovered until bubbly and lightly golden brown about 30 minutes. Serve immediately.