Cauliflower and Fennel Gratin
Gratins are so simple, but this one is far from common.
Ingredients
- 1 Head of Cauliflower, medium size, cut into florets
- 2 T Salt
- ½ C Brown Rice
- 1 t Kosher Salt
- 1 t Black Pepper
- 2 C Water
- 1 Fennel Bulb, white part thinly sliced
- 4 Garlic Cloves, minced
- 6 C Kale, washed, stems removed and coarsely chopped; leave damp
- 2 t Adobo Seasoning
- 8 oz Extra-sharp Cheddar, shredded
- 3 t Thyme, dried
- ¼ t Cayenne, more to taste
- ¼ t Nutmeg, freshly grated
- 1 t Paprika
- ¼ C Light Cream
- ½ C Panko Breadcrumbs
Instructions
- 1 Boil The Rice, Salt And Pepper: Boil the rice, salt and pepper for 30 minutes (or ¾ the full cooking time on the directions). Drain and set aside.
- 2 Preheat Oven To 350 Degrees: Preheat oven to 350 degrees.
- 3 Blanch The Cauliflower In Salted Water: Blanch the cauliflower in salted water for 5 minutes; drain and set aside.
- 4 Heat The Oil In A Large: Heat the oil in a large sauté pan over medium heat.
- 5 Cook The Fennel, Garlic, Kale And: Cook the fennel, garlic, kale and Adobo until soft, about 8 minutes.
- 6 Combine The Cauliflower, Kale Mixture, Cheese: Combine the cauliflower, kale mixture, cheese and spices in a large bowl. Fold until evenly combined, adjusting seasoning to taste.
- 7 In A 9” Square Baking Dish: In a 9” square baking dish, place the brown rice in an even layer and top with the vegetable mixture. Add the cream, press lightly to compact, and then top with the panko.
- 8 Bake For 30 Minutes, Or Until: Bake for 30 minutes, or until browned on top.
Pro Tips & Delicious Variations
- Use 2 T powdered milk plus 3 T water instead of the cream.
- Adobo Seasoning is found in most supermarkets. Substitute with 2 t salt and ¼ t ground cumin.
- The kale should be left damp - add a few teaspoons of water, while cooking, as needed.
- This recipe uses a lot of tools!