Recipe from Sprouted Kitchen

CAULIFLOWER + BROWN RICE GRATIN // Serves 4

aRecipe adapted and mashed up from Smitten Kitchen and Naturally Ella

 

  • 2 lbs. cauliflower
  • 1 cup cooked brown rice
  • 2 Tbsp. unsalted butter
  • 2 large garlic cloves, minced
  • 1/4 of a red onion, minced
  • 1/2 tsp. sea salt and pepper, more as needed
  • 2 Tbsp. unbleached all purpose flour
  • 1 1/2 cups milk, room temperature
  • 1/4 tsp. fresh grated nutmeg
  • 1/4 tsp. cayenne
  • 1/2 tsp. dried Italian herb
  • 1/2 cup grated parmesan, plus more for topping
  • 3/4 cup shredded gruyere, plus more for topping
  • fresh chopped, parsley for garnish

Preheat the oven to 400′ and grease an 8×8 pan.

Cut up the cauliflower into small chunks. Steam for 5-7 minutes until softened. Combine the cauliflower and brown rice in a mixing bowl and set aside (I ripped up any larger cauli pieces at this point).

In a saucepan, warm the butter over medium heat. Add the garlic, onion and 1/2 tsp. each salt and pepper. Saute until softened. Add the flour and cook another minute. Slowly start adding the milk, continuing to stir to combine. Turn the heat down to low and let the roux thicken. Add the nutmeg, cayenne and Italian herbs. Stir in the parmesan and gruyere until just melted in. Pour the warm cheese mixture (it will be pretty thick) over the cauli and rice, add another few pinches of salt and pepper and stir to combine. Pour the mixture into your baking dish and sprinkle the top with another handful of grated gruyere, parmesan and fresh ground pepper. Bake on the middle rack for 20 minutes or until the edges start to bubble. Turn the heat up to 500′ and cook another 6-10 minutes until the top is golden brown. Remove and let it cool for a few minutes.

Sprinkle the top with fresh chopped parsley and serve war

 

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