Cauliflower and Leek Gratin with Roasted Rump Lamb
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Cauliflower and Leek Gratin with Roasted Rump Lamb
Recipe by Michael Weldon
Dietaries – None specified
Serves – 4
Prep Time – 15 mins
Cook Time – 35-40 mins
Ingredients
Coles Finest mini rump lamb roast
1 cauliflower, shaved
3 leeks, sliced thinly
600 ml Coles thickened cream
2 garlic cloves, grated
75 g parmesan cheese
1/2 tsp Coles nutmeg
1 tsp Coles white pepper
Pinch of Coles sea salt
4 thyme sprigs, leaves stripped
Method
In a bowl, mix together the cream, grated garlic, parmesan cheese, nutmeg, white pepper, salt, and stripped thyme leaves. Whisk until well combined.
Add in the shaved cauliflower and sliced leeks to the cream mixture, and mix through to coat them evenly.
Layer the cauliflower and leek mixture into an oven-safe dish.
Bake in a 180°C oven until the top turns golden and the vegetables are cooked through.
Once cooked, serve the Cauliflower and Leek Gratin while still hot.
