Cheese Cauliflower Quinoa Bake

Cheese Cauliflower Quinoa Bake
Cheese Cauliflower Quinoa Bake
Main Ingredient: Rice/Grains
Yield: 8-12 serving
Recipe courtesy of Jennifer Fisher, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
Prep Time: 10 minutes Cook time: 1 hour Casseroles Side Dishes
  • 1 1/2 tbsp. olive oil (divided)
  • 1 c. uncooked quinoa, rinsed and drained
  • 1 1/4 c. water
  • 12 ounces frozen cauliflower florets
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 1/2 c. sweet yellow onion, chopped
  • 1 tbsp. garlic, minced
  • 1/2 c. milk
  • 2 1/2 tbsp. all-purpose flour
  • 1 1/2 c. chicken stock
  • 7 ounces extra sharp Cheddar cheese, shredded and divided
  • Garnish: chopped Italian parsley

Heat medium sauce pan over medium-high heat. Add 1 ½ teaspoons oil and coat pan. Add quinoa and cook for 2-3 minutes until lightly toasted, stirring frequently. Add water to pan and bring to a boil. Cover and reduce heat and simmer for 15 minutes or until water is absorbed.

Preheat oven to 400 degrees F. In a large skillet, add remaining tablespoon oil and sautée onions for 3-4 minutes until softened and golden. Stir in garlic during last minute of cooking. In a small bowl, whisk together milk and flour until flour is dissolved and then stir in chicken broth, salt and pepper. Add this broth mixture to skillet and bring to a boil, stirring constantly for 2 minutes until thickened. Remove skillet from heat and stir in 1 cup of cheese until melted.

Microwave cauliflower according to package directions. Carefully remove from bag and coarsely chop florets. Stir quinoa and cauliflower into cheese mixture. Place mixture into a 1 1/2 – 2 quart baking dish that has been lightly coated with cooking spray. Top with remaining cheese. Bake at 400 degrees F for 15-20 minutes or until heated through and cheese starts to bubble and brown. Garnish with chopped fresh Italian parsley.