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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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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!
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/

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
1/2 tsp
Dried Thyme
Sea Salt
1/4 tsp
Sea Salt
Ground Black Pepper
1/8 tsp
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
Love This Recipe?
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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 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 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 (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 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

American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Side Dish
Vegetables
Thanksgiving
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