Smoked Salmon, Leek & Cauliflower Gratin Recipe - Clean Eating Magazine

Smoked Salmon, Leek & Cauliflower Gratin

Creamy veggies and smoked salmon are topped with Parmesan and almonds in this 30-minute gratin recipe.
Smoked Salmon, Leek & Cauliflower Gratin image
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 large head cauliflower, trimmed and cut into florets
  • 2 large leeks, white and light green parts only, cut into 1-inch-thick rounds
  • 2 tbsp coconut oil, plus additional for greasing baking dish
  • 1/4 cup coconut flour
  • 1 1/2 cups unsweetened plain almond milk
  • 1/4 tsp paprika
  • 1/4 tsp ground nutmeg
  • Sea salt and fresh ground black pepper, to taste
  • 1 1/4cups grated Swiss or Gruyère cheese, divided
  • 8 oz thinly sliced smoked salmon
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sliced almonds
  • 4 tsp chopped fresh chives or flat-leaf parsley leaves


  1. Preheat oven to 425°F. In a large pot of boiling salted water, cook cauliflower for 3 minutes. Add leeks and cook until vegetables are tender, about 2 minutes; drain well. Transfer to a large bowl.
  2. In a medium saucepan, melt oil on medium. Add flour and cook, whisking constantly, for 1 minute. Stir in milk and bring to a simmer, whisking often. Whisk in paprika, nutmeg, salt and pepper. Remove from heat and whisk in 1 cup Swiss cheese until blended. Pour sauce over cauliflower mixture and add salmon, stirring to combine. Lightly grease a 9 x 13-inch baking dish; scrape mixture into dish. Sprinkle with Parmesan and remaining 1/4 cup Swiss cheese. Top with almonds.
  3. Bake until cheese is bubbly and nuts are golden, about 20 minutes. Sprinkle with chives.

Nutrition Information

  • Serving Size: 1/6 of gratin
  • Calories: 298
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 32 mg
  • Fat Content: 17 g
  • Fiber Content: 6 g
  • Protein Content: 19 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 467 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1.5 g