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Creamy Cauliflower & Leek Casserole

November 7, 2014 By marketeditor

Roasting the leeks and cauliflower first makes them tender and gives them a crisp-around-the edges texture, imparting flavor to the finished dish.

*Ingredients can be purchased at the market.

Ingredients

Cauliflower*, about 3 pounds untrimmed (one large head or two small)

4 tablespoons olive oil

3 cloves garlic*, minced

1 large leek*

1 1/2 tablespoons butter

1 1/2 tablespoons flour

2 cups milk*

1/2 cup grated hard cheese*

1 teaspoon whole-grain mustard

Salt & pepper

1/4 cup breadcrumbs (purchased or homemade with market bread*)

 

Directions

Preheat the oven to 400°. Trim leaves and base of stem on cauliflower. Cut the cauliflower into florets that are 1 1/2 inches wide. You can chop the tender stalks up into pieces as well in this dish; everything will be covered with a creamy sauce.

In a large bowl, toss the cauliflower with 3 tablespoons olive oil. Season with salt and pepper, and spread on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned, 35-40 minutes, stirring occasionally. Stir in the garlic after 20 minutes. (Be careful not to overcook once you add the garlic, or it will burn.)

Meanwhile, remove dark tops of the leek and cut lengthwise. Wash thoroughly (look for dirt in between the leaves at the top of the leek), then cut each half into 2-inch lengths.

Separate the layers of the leek and toss with the remaining 1 tablespoon oil and some salt, then spread out on another large rimmed baking sheet and roast until crispy in some parts and thoroughly soft throughout, about 15 minutes. (You can roast the vegetables several hours ahead and refrigerate before completing the dish.)

To make the cream sauce, use a medium saucepan to melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 3-5 minutes. Do not burn or brown. Whisk in the milk until smooth, then bring to a simmer. Maintain the heat so mixture is bubbling a bit; stir often until the sauce thickens and the flour cooks, about 15 minutes.

Add 1/3 cup of the cheese and stir until just melted. Remove from the heat and season well with salt and pepper, then stir in the mustard.

When the vegetables are done, reduce the oven temperature to 350°.

Combine the roasted vegetables with the sauce and pour all into a 13- by 9-inch casserole dish or baking pan. Mix the breadcrumbs with the remaining cheese and sprinkle over the top of casserole.

Bake until bubbly and lightly browned, 20 minutes.

Filed Under: Seasonal Recipes

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Have you tried any of @nettlemeadowfarm's newest S Have you tried any of @nettlemeadowfarm's newest Schroon Moon spreadable cow's cheeses yet? Go for savory or sweet with 5 different flavors. Pick some up at this Saturday's market - we'll be open 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #saratogany #wilton #518 #518eats #farmfresh #nofarmsnofood #dairy #cheese
We are honored to be nominated as one of the Best We are honored to be nominated as one of the Best Farmers’ Markets in the Capital Region for the Times Union’s Best of 2021! Thank you to all of our amazing customers and community for your continued support! You can vote for us daily under the category “Goods & Services” using this link: https://www.timesunion.com/bestof2021/ 
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#timesunionbestof2021 #timesunionbestof #saratogafarmersmarket #farmersmarket 
#supportlocal #shoplocal #saratogany #saratogasprings
Starting off the week with another MCM (Market Cru Starting off the week with another MCM (Market Crush Monday!) This week we talked to Kim from Mugzy’s Barkery who brings healthy, locally made dog treats to the market. 
 
1. How did Mugzy’s Barkery get started? 
My sister Jaime started the business just over 5 years ago to have a healthier treat option to give her beloved Olde English Bulldog, Mugzy. Our treats are all natural and organic, providing a healthy alternative to mass-produced treats for caring dog parents. 
 
 2. What’s your favorite part about vending at the market?
Definitely getting to see all the dogs! The funny thing is I know all our regular customer’s dogs by name, not the owners. 
 
3. What are your most popular treat flavors?
Pumpkin paws (grain-free biscuits) and the pupcakes (a bite-sized treat) are really popular with the dogs but we also have flavors like PB cookie cups, apple cheddar training treats, banana buddies and more, so something to fit any pup’s tastes!
 
The PB cookie cups have been tried and approved by our market assistant’s dog, Lacey! 
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#saratogafarmersmarket #farmersmarket #saratoga #upstateny #shoplocal #saratogadog #farmersmarketfresh #mugzysbarkery #dogtreats #healthydogtreats
No need for an international flight when you can j No need for an international flight when you can journey around the world at the market! 🌍 Between Italian, Mediterranean, and Ukrainian, our vendors bring some of their best home cuisines to the market.
 
Have you tried My Dacha's Ukrainian food yet? Choose from lots of delicious options like pierogies, stuffed cabbage, kielbasa, or opt for sweet crepes. 🥟🤤 (If you've tried their food, what's your favorite?!)

We're open this Saturday, 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #food #ukrainian #pierogies

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