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Cauliflower and Brie Gratin
with Clementine-Cucumber Salad
Gratin for dinner is always a great idea! Gratin—a dish of French origin that features layered vegetables topped with broiled breadcrumbs or cheese—is the ultimate veggie-forward meal. Our version highlights leeks, cauliflower and gooey brie cheese for a rustic and indulgent meal.
Ingredients: Cauliflower • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Clementine • Cucumber • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Leek • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Cauliflower
1 unit(s)
Clementine
1 unit(s)
Mini Cucumber
56 g
Spring Mix
56 g
Leek, sliced
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
125 g
Brie Cheese
(Contains Milk)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
½ unit(s)
Honey
½ tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
½ cup
Milk*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 1/2 cups hot water and 1 tbsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat.
- While water comes to a boil, cut cauliflower into bite-sized pieces.
- Peel clementine, then separate into segments.
- Thinly slice cucumber.
- Cut brie into 1/2-inch slices, then remove and discard rind.
- Combine breadcrumbs and 1/2 tbsp (1 tbsp) oil in a small bowl.
- Add half the vinegar (use all for 4 ppl), half the honey (use all for 4 ppl) and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk until combined.
- Heat a large oven-proof pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min. Add leeks. Cook, stirring often, until slightly softened, 2 min.
- Add cooking wine. Cook until absorbed, 1 min.
- Sprinkle Cream Sauce Spice Blend over leeks. Cook, stirring often, until fully combined, 1 min.
- Add cream, brie and 1/2 cup (1 cup) milk to the pan. Cook, stirring often, until brie is melted, 1-2 min. Season with pepper and 1/8 tsp (1/4 tsp) salt. (NOTE: If mixture is too thick, add more milk 1 tbsp at a time until ideal consistency is reached.)
- Meanwhile, add cauliflower to the boiling water. Cook, stirring occasionally, until tender, 6-8 min.
- Drain cauliflower.
- Add cauliflower to the pan with sauce, then stir to combine. (NOTE: For 4 ppl, or if you don't have an oven-proof pan, transfer cauliflower and sauce to a baking dish before broiling.)
- Sprinkle gratin with breadcrumbs.
- Broil the gratin in the middle of the oven until golden-brown, 3-4 min.
- Meanwhile, add spring mix, cucumbers and clementines to the bowl with dressing (from step 2), then toss to coat.
- Divide salad and gratin between plates.