Cauliflower Gratin with Leeks, Parmesan and Sage Crumbs

Cauliflower Gratin with Leeks, Parmesan and Sage Crumbs

Cooked cauliflower with a little bite, topped with a well-seasoned leek sauce and golden crisp breadcrumbs makes a great weekend lunch or vegetable accompaniment. Make as one large gratin if desired.

Serves 4

Photography by Manja Wachsmuth
From issue #42
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