Quinoa Cauliflower Casserole

Quinoa Cauliflower Casserole Since a few years the Ascension a Pentecost period rhymes with little sleep, a concentrated social life and little time to get ahead with my projects… so I hope I didn’t make any mistakes while writing this recipe. Since casseroles are a love of mine I thought I’d make one with an eye on the healthy side. I used quinoa, cauliflower and tried to limit the amount of milk I used to remove a few calories. Although I guess the problem of something one likes, has a lot to do with the quantity besides the kind of food being served. I admit that since I liked it, I didn’t pull back and ended up feeling stuffed. Fortunately regrets didn’t last for long. I hope you’ll like it and meanwhile I wish you all great weekend.

 

Quinoa Cauliflower Casserole

 

 

Quinoa Cauliflower Casserole

 

Recipe for 4-6

Prep time: 10 min

Cook time: 45 min

 

Ingredients:

650 g cauliflower florets

200 g quinoa

2-3 garlic cloves

4 tbsp. butter (plus extra to grease the baking dish)

4 tbsp. flour

Nutmeg

5 dl stock

2 dl milk

3 tbsp. canola oil

80 g grated cheese (I used Gruyere)

Salt and pepper

 

Recipe:

Cook the quinoa in two times its volume in salted water for 12-15 min. Once done set aside.

Meanwhile cut the cauliflower florets into smaller florets, about the size of a small walnut.

Finely chop the garlic.

Heat the vegetable oil in a pan and add the cauliflower. Cook on a medium-high fire for a couple of minutes stirring regularly. Season the cauliflower with salt and pepper and cook for another 5 minutes. Add the garlic and reduce fire if the cauliflower is browning too quickly. Cook for a further 4-6 min. Once done, remove the pan from the fire, add in the quinoa and mix. Now transfer the whole to a greased baking dish and set aside.

On a low-medium fire melt the butter in a pan with high sides, add a little nutmeg and the flour and start whisking for 3-4 min. Now start pouring the milk little by little while still whisking. Once the milk is finished start pouring the stock. Let the white sauce densify between one addition of liquid and another. Once you have used up all the liquid and your sauce is ready remove the pan from heat and add in 50 grams of the grated cheese and stir.

Pour the white sauce on top of the quinoa and cauliflower. With the help of a spatula or a fork gently integrate the white sauce with the other ingredients. Sprinkle with the remaining cheese and cook on the upper part of your preheated oven a 190°C for about 20 min or until top is nice and brown. Remove from the oven and let it sit for a few minutes before serving.

 

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