This dish is for holiday dinner hosts not afraid to try something new! A fun alternative to the classic casserole, this robust cauliflower dish is perfect for any holiday gathering with Pinot Noir on the table.
2 heads of cauliflower, broken into florets
1/4 cup plus one tbsp extra virgin olive oil (EVOO)
3 medium leek
1 bay leaf
16 ozs of Heavy Whipping Cream
1 lb smoked ham steak, diced into cubes
Fresh Thyme Sprigs for garnish
Preheat oven to 425°F.
- Start by cutting the leeks in half, lengthwise, to wash away any dirt that may be in the layers. Trim off the green tops and thinly slice the white base all the way up to the pale green part. Transfer the sliced leeks into a medium sauce pot with one tablespoon EVOO and a pinch of salt - bring to medium high heat and cook the leeks, stirring occasionally, until they’re aromatic and beginning to break down a bit (if they begin browning, turn down the heat).
- Add the cream and bay leaf, bring to a boil and immediately reduce to a simmer. Let the leeks and cream simmer together, stirring occasionally, until the cream has thickened and is homogenous with the leeks (~10-15 minutes). Remove from heat and set aside.
- While the cream is reducing, roast the cauliflower florets. Line a baking sheet with parchment and toss the florettes with the ¼ cup EVOO and a few pinches of salt on the baking sheet before transferring to the 425°F oven. Roast for 15-20 minutes or until caramelized and tender.
- Add the ham to the pan with the cauliflower for the last four minutes of roasting before removing from the oven.
- To serve, spoon half of the creamed leeks into a dish before adding in the cauliflower and ham. Finish with the remaining cream and fresh thyme leaves for garnish.
Take a look at our recommended pairing below.