Roasted Cauliflower Gratin (Roasted Cauliflower Casserole)

Here is a delightful rib-sticking versatile dish that might evoke memories of Mac & Cheese especially if you choose golden potatoes although any type will work! Do serve the gratin over the greens not just for the added nutrition but also for the lovely taste. Another fabulous gratin to add to the repertoire just like this one.

As it works well to make ahead, it is great to just bake and serve! Cauliflower, grains/potatoes, topping, etc maybe prepared ahead also and then assembed and reserved until baking and serving.

If you choose potatoes, they maybe roasted along with the cauliflower. I love to add carrots and/or peas often also. 

6 servings

INGREDIENTS:

ROASTED CAULIFLOWER:

1 Medium Cauliflower, cut into bite-size florets

Salt and freshly ground black pepper

GRAINS/POTATO: - Choose your favorite

2 cups dry Whole Grains/Potato, cooked

STEEPED MILK:

2½ cups any Non-Dairy Milk

5 sprigs EACH: Italian Parsley, Thyme, and Marjoram + extra for the gratin

1 Tbsp Crushed Fennel Seeds

1/2 tsp Whole Black Pepper, cracked

1/4 tsp Salt

GRATIN:

1 Onion, finely chopped

2 garlic cloves, minced

3 Tbsp Rice flour

½ cup Nutritional Yeast

¼ tsp ground Nutmeg

Salt and freshly ground Black Pepper, to taste
2 Tbsp Mixed Herbs (same as above), finely minced

TOPPING:

½ cup Rice Cracker/Gluten free Pretzel crumbs

¼ cup toasted Nuts/Seeds of your choice

TO SERVE:

8-9 Cups Arugula, Baby Spinach, OR Mixed Greens

METHOD:

1. MAKE THE ROASTED CAULIFLOWER: Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, toss the cauliflower with salt and pepper. Pour into an even single layer on the prepared baking sheet and roast until tender and golden brown, 20 to 25 minutes.

2. COOKED GRAINS/POTATO: Choose which you would like - grains or potato. Cook the grains as usual if that is the choice. If your choice is potato, cut the potato into short sticks and cook them or roast with the cauliflower.

3. Make the STEEPED MILK: combine the milk, herb sprigs, black pepper, and crushed fennel seeds.

Warm the milk until very hot; steep for 10 minutes on low heat. Strain, discard the herb-spice solids, and season the steeped milk with the salt.

4. MAKE THE GRATIN:  Lightly coat a 9-by-13-inch casserole dish with a little oil or cooking spray; set aside. Heat a large pot over medium heat, the flour to the pot and cook, stirring constantly, for 2 to 3 minutes until toasted. Pour out onto a plate.

5. Add the onion with a little water to the same hot pot and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Mix in the toasted flour. Add the steeped milk gradually, whisking to incorporate. Bring the sauce to a simmer and cook until it thickens, 2 to 3 minutes. Remove the pot from the heat.

6. Stir in the minced herbs, nutritional yeast, the cauliflower, and the cooked grains/potatoes, season generously with pepper, salt to taste, and mix thoroughly.

7. Pour the mixture into the prepared 9 x 13 casserole dish in Step 4. (The recipe can be made ahead up to this point and reserved in the refrigerator until ready to bake and serve.)

8. MAKE THE TOPPING: In a medium bowl, combine the topping ingredients. Sprinkle it in an even layer over the cauliflower mixture when ready to bake.

9. BAKE: at 375°F until the gratin is bubbly and has thickened slightly, about 30 minutes (may require an added 10-20 minutes more to baking time if it was refrigerated).

10. SERVE: Place about 1 - 1 1/2 cups of the greens on each plate and place the hot gratin on top. Serve hot immediately.

Enjoy!!