Cauliflower gratin with quinoa
1/4 cup unsalted butter, plus more for dish
- 1 cup quinoa (semolina pasta) or Israeli (large pearl) couscous
- 2 large heads cauliflower (about 2 pounds), cut into florets
- 1/4 cup all-purpose flour
- 3 cups cream or milk
- 2 eggs
- 1 teaspoon of nutmeg
- 2 tablespoons finely chopped fresh marjoram or oregano
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 cups finely grated (about 10 ounces) Gruyere cheese
- 1/4 cup fresh breadcrumbs
- 1/4 cup coarsely grated (about 2 ounces) Parmesan cheese
- 1. Preheat oven to 400 degrees with rack in lower third. Butter a 1 1/2-quart, deep, wide ovenproof dish. Cook cauliflower in salted water (or add 1 chicken stock). Put quinoa or couscous in a rice cooker. Wait until it’s ready. Arrange quinoa in the ovenproof dish evenly, top with the half cooked cauliflower florets.
- Prepare the roux: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low. Cook, stirring, 2 minutes. Whisk in milk or cream; cook, whisking, until mixture thickens, about 4 minutes. Remove from heat. Let it cool. When it is cool enough add eggs. Mix eggs well into bechamel. Whisk in marjoram, salt, nutmeg, black pepper, and cayenne. Whisk in Gruyere until smooth. Pour over cauliflower. Sprinkle with breadcrumbs. Set dish on a baking sheet. Bake for 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350 degrees; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.) Transfer to a wire rack; let it cool 10 minutes before serving.
- I have already tried cauliflower with rice but with quinoa I haven’t so far thus it was my first attempt and I have to tell you it worked very well. Actually my family spoke all week long of how delicious was the dish.