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RECIPE
15 INGREDIENTS8 STEPS55min

Cauliflower Quinoa and Kale Gratin

4.0
2 Ratings
This Cauliflower Quinoa and Kale Gratin is bold in color and nutrition, but best of all, it's bursting in flavor! The perfect side dish for a Thanksgiving's feast!
Cauliflower Quinoa and Kale Gratin Recipe | SideChef
This Cauliflower Quinoa and Kale Gratin is bold in color and nutrition, but best of all, it's bursting in flavor! The perfect side dish for a Thanksgiving's feast!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
55min
Total Time
$3.44
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 heads
Cauliflower , chopped
1 1/2 cups
Sweet Onions , finely chopped
2 Tbsp
Organic Coconut Oil
3 cloves
Garlic , minced
1/4 cup
Gluten-Free All-Purpose Flour
2 cups
Whole Milk
1/2 tsp
Dried Thyme
1/4 tsp
4 cups
Kale , chopped
2 cups
Quinoa , cooked
3/4 cup
Romano Cheese
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Nutrition Per Serving

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CALORIES
1059
FAT
40.3 g
PROTEIN
39.6 g
CARBS
135.0 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Add Cauliflower (2 heads) and Sweet Onions (1 1/2 cups) to a baking sheet. Drizzle with Organic Coconut Oil (2 Tbsp) . Roast the veggies for 20 minutes.
Step 3
While the veggies are roasting, add the Unsalted Butter (2 Tbsp) and Garlic (3 cloves) to a medium saucepan, cook over medium heat, stirring frequently until garlic begins to brown. Add the Gluten-Free All-Purpose Flour (1/4 cup) and mix well.
Step 4
Whisk in the Whole Milk (2 cups) , stirring continuously until there are no clumps, bring to a boil over medium heat, then reduce to medium-low, and allow it to simmer for ten to fifteen minutes or until it has thickened, stirring occasionally.
Step 5
Remove the pan from the heat, and stir in the Aged White Cheddar (2 cups) , Dried Basil (1 tsp) , Dried Thyme (1/2 tsp) , Sea Salt (1/4 tsp) and Ground Black Pepper (1/8 tsp) .
Step 6
Add the Quinoa (2 cups) and roasted veggies to an oven-safe casserole dish, spreading evenly. Add in the Kale (4 cups) and toss to combine.
Step 7
Sprinkle the mixture with Romano Cheese (3/4 cup) and place the gratin in the oven. Bake for 18 minutes or until cheese is bubbling and beginning to brown.
Step 8
Garnish with fresh chives or green onions if desired. Serve and enjoy!
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Nutrition Per Serving
Calories
1059
% Daily Value*
Fat
40.3 g
52%
Saturated Fat
18.3 g
92%
Trans Fat
0.0 g
--
Cholesterol
66.4 mg
22%
Carbohydrates
135.0 g
49%
Fiber
21.3 g
76%
Sugars
15.9 g
--
Protein
39.6 g
79%
Sodium
1024.7 mg
45%
Vitamin D
0.1 µg
0%
Calcium
574.0 mg
44%
Iron
7.6 mg
42%
Potassium
739.9 mg
16%
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