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SideChef
Recipes
American
Cauliflower Quinoa and Kale Gratin

15 INGREDIENTS • 8 STEPS • 55MINS

Cauliflower Quinoa and Kale Gratin

Recipe
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!
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Lemons and Basil
Hi, I'm Karlee. 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/
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!
55MINS
Total Time
$3.67
Cost Per Serving
Ingredients
Servings
4
us / metric
Cauliflower
2 heads
Cauliflower, chopped
Sweet Onion
1 1/2 cups
Sweet Onions, finely chopped
Coconut Oil
2 Tbsp
Coconut Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Garlic
3 cloves
Garlic, minced
Gluten-Free All-Purpose Flour
4 Tbsp
Gluten-Free All-Purpose Flour
Whole Milk
2 cups
Whole Milk
Aged White Cheddar
2 cups
Aged White Cheddar
Dried Basil
1 tsp
Dried Basil
Dried Thyme
as needed
Dried Thyme
Sea Salt
as needed
Sea Salt
Ground Black Pepper
as needed
Ground Black Pepper
Kale
4 cups
Kale, chopped
Quinoa
2 cups
Quinoa, cooked
equals 2/3 cup uncooked quinoa
Romano Cheese
3/4 cup
Romano Cheese
Nutrition Per Serving
VIEW ALL
Calories
1061
Fat
42.5 g
Protein
35.2 g
Carbs
136.4 g
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Cauliflower Quinoa and Kale Gratin
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author_avatar
Lemons and Basil
Hi, I'm Karlee. 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/
Cooking InstructionsHide images
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 Coconut Oil (2 Tbsp). Roast the veggies for 20 minutes.
step 2 Add Cauliflower (2 heads) and Sweet Onions (1 1/2 cups) to a baking sheet. Drizzle with 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 (4 Tbsp) 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 (as needed), Sea Salt (as needed) and Ground Black Pepper (as needed).
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 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!
step 8 Garnish with fresh chives or green onions if desired. Serve and enjoy!
Tags
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American
Gluten-Free
Healthy
Shellfish-Free
Vegetarian
Side Dish
Thanksgiving
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