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Cauliflower Rice Gratin with Kale and Leeks

Cauliflower Rice Gratin with Kale and Leeks

Course Side Dish


  • large mixing bowl
  • saucepan
  • casserole dish
  • Food thermometer


  • 1 lb frozen cauliflower rice
  • 2 cups fresh or frozen chopped kale
  • 1 leek washed, thinly sliced and separated into rings
  • 1 tsp Kosher salt
  • 1 tbsp butter
  • 4 tbsp all purpose flour
  • 2 cups whole milk
  • 1 cup freshly grated Parmesan cheese, divided
  • 3/4 cup grated fontina cheese, made from pasteurized milk
  • 3 tbsp chopped fresh dill


  • Wash hands with soap and water.
  • Gently rub fresh produce items under cold running water. Blot dry with clean cloth towel or paper towel.
  • Preheat the oven to 375°F.
  • In a large mixing bowl, stir together kale, cauliflower rice, leek slices and salt.
  • In a saucepan, melt the butter and then whisk in the flour, until the butter is absorbed. Quickly whisk the milk in, breaking up the flour paste completely.
  • Bring the milk sauce mixture to a slow boil, stirring constantly. When it reaches a boil, cook for 1 minute, still stirring, then remove from heat.
  • Whisk ¾ cup of the Parmesan and all of the fontina into the milk sauce mixture until smooth. Carefully transfer to the mixing bowl with the vegetables and stir to coat vegetables.
  • Transfer the vegetable mixture to a casserole dish and top with remaining Parmesan cheese. Bake for 30 minutes. Cook until internal temperature reaches 165° F on food thermometer. Optional: Broil for an additional 5 or so minutes to get some nice color on the top.
  • Allow to rest for ten minutes before serving.
  • Top with chopped fresh dill.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org