Leek & Cauliflower Bake w/ Walnuts features vegetables from Yang’s Four Seasons and walnuts from Tamar Valley Walnuts.
Serves: four as a side
Prep time: ~15 minutes work + ~90 minutes cooking
Ingredients
- 12 thin leeks, trimmed to 5 cm batons
- 2 cloves garlic, thinly sliced
- 100 ml cauliflower puree
- 2 tbsp sour cream
- 2 tbsp ricotta
- ½ tsp salt
- ¼ tsp ground white pepper
- 60 g walnuts
- 60 g melting cheese, grated
Method
- Preheat oven to 150°C.
- In a bowl, combine cauliflower puree, sour cream, ricotta, salt, pepper and garlic. Add leeks and toss gently to coat.
- Line a baking dish with baking paper and arrange leeks and sauce.
- Place dish in a larger tray and add hot water halfway up the sides to create a water bath.
- Cover with baking paper and foil. Bake for 60 minutes.
- Remove foil, scatter walnuts and grated cheese over top.
- Return to oven uncovered for 30 minutes, until golden and bubbling.
