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Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com

When a cashier was nice enough to point out $5 price for a head of cauliflower, I was frankly surprised September is not a cauliflower season. Oh well, I went ahead and bought 2 heads anyways and made this delicious quinoa gratin. If you ever want to eat something without stressing about the calories, know it’s vegetables. You will get full before you overeat them.

Traditionally gratin is made with breadcrumbs but to keep things lighter I used a blend of cooked quinoa and a tiny bit of fresh Parmesan cheese. Crunchy cauliflower, meaty Roma tomatoes, organic sweet Italian sausage baked and topped with crispy quinoa crust. May I also suggest simpler skillet cauliflower gratin!?

Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com

I love to add organic chicken or turkey sausage to my meals occasionally. It is convenient and flavours the dish with its spices but the fat content is high. To stick to my moderation principle, I used half sausage and half chicken breast. Just like in these chicken quinoa bowls with mango and black beans, and cheeseburger quinoa casserole.

This quinoa casserole was so easy and good! I was able to put it together after a 6 hour drive and my kids literally vacuumed the plates. I still get surprised what cooked vegetables they will eat or not, so just keep offering. Enjoy!

Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com

Quinoa Gratin

Quinoa Gratin


  • 1 large head cauliflower, chopped into bite size pieces
  • 6 roma tomatoes, sliced into half rounds
  • 12 oz organic chicken sausage (pre-cooked or raw), sliced into half rounds (use gluten free for GF version)
  • 12 oz boneless & skinless chicken breasts, cut into small cubed
  • 5 garlic cloves, minced
  • 1/4 cup basil, minced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • For the Topping:
  • 3/4 cup quinoa, dry
  • 1 + 1/2 cups water
  • 1 cup (2 oz) Parmesan cheese, grated
  • 3 tbsp olive oil, extra virgin
  • 1/4 cup basil, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  1. Preheat oven to 450 degrees F. In a large mixing bowl, add cauliflower, tomatoes, sausage, chicken, garlic, basil, salt and pepper. Mix to combine, pour into 9 x 13 baking dish and bake uncovered for 20 minutes.
  2. In the meanwhile, combine water and quinoa in a small pot. Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat and let stand 5 minutes, fluff with a fork and transfer to a medium bowl. Add remaining Topping ingredients, mix and sprinkle on top of casserole. I pushed the quinoa topping inside the casserole a bit using a butter knife. Return to the oven, bake for another 10 minutes and then broil for 5 more minutes or until golden. Serve hot.
  3. Storage Instructions: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 3 months.

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1.5 cups:
Calories: 299.6
Total Fat: 14.2 g
Cholesterol: 65.7 mg
Sodium: 831.2 mg
Total Carbs: 19.9 g
Dietary Fiber: 4.6 g
Protein: 24.0 g
WW Points+: 7

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  1. Elizabeth

    This recipe looks & sounds very tasty! The only thing I was wondering about is when do you add the 12 oz boneless & skinless chicken breasts, cut into small cubed? Did you use cooked or raw chicken? Thank you!

      • sherry

        I came across your blog this morning. I read with interest your gratin but am concerned about the use of RAW chicken….you replied to another person that you were going to fix this but I see RAW still there. I might go for the sausage uncooked but NOT the chicken in this dish. Too risky!!!!

        • Olena

          No, I missed in the recipe directions where to add chicken and that was the reader was asking about and that is what I fixed. There is nothing risky with using raw chicken in this dish – it gets fully cooked. Especially chicken breasts in small cubes takes minutes to cook through.

  2. Melissa

    This looks AMAZING…I can’t wait to try it! We’ve had some hot days in NY but I do plan to try this the minute Fall settles in. On another note, THANK YOU so much for sharing all these recipes! My doctor confirmed about a year ago that I have gluten sensitivities. It’s been such a struggle and I’m finally getting the hang of things. Your recipes will help make things super easy for me. Looking forward to more yumminess 🙂

    • Olena

      Hi, Melissa. You are welcome! I can totally understand how hard it is to live gluten free. To eat outside the home is the biggest struggle! I agree. IT’s like to eat clean whole foods outside my kitchen is quite challenging. I will be making more gluten free recipes in the nearest future…

  3. Lina

    This is a superb recipe. My second recipe that I’ve tried of yours in one week. I made a few changes based on what Was in my kitchen. I omitted the sausage, used cilantro instead of basil. Delicious! Really a dish to put into regular rotation for healthy and flavorful eating. My home smells fragrant from cooking this and my other half said he is looking forward to eating this meal (leftovers) again tomorrow. This is a great recipe.

  4. gordie

    This recipe is the bomb. I used an andouille chicken sausage and it added a little zip to the dish. The crunch of the Parmesan quinoa topping is outstanding. This recipe will be used many times in our kitchen.

  5. Staci

    made for dinner last night. whole family loved it! I used cherry tomatoes instead because I love the sweet taste, plus a bit more fresh basil (everyone loves basil right??) lol great meal and plan to make again soon. 🙂

  6. Holly

    I want to prepare this for freezing and then eating later. Should I bake/broil in the second step before freezing? Thanks!

    • Olena

      No. I would do step 1 and put cooked quinoa on top and freeze that way. Then bake from frozen when ready in step 2.

  7. Debi

    I just made this…really tasty even though I didn’t have the sausage…and only the already grated parm. Next time hope to have all the ingredients…even fresh basil.

  8. Amanda

    If I’m going to make ahead, would I complete all instructions & reheat in oven later? Or until the bottom portion & do topping when ready to eat? How long & what temperature, to reheat?

    • Olena

      Do it all at once. Reheat at 450 until warm. I would say 10 minutes. If baking from frozen increase baking time by 15-20 minutes I would say. I just check for doneness.

  9. Jeff

    Absolutely love your Zucchini Lasagna, but this Cauliflower casserole may be the worst thing I have ever had.

    • Olena

      Ha, weird. We gobbled this one up, kids too. Wonder if one of the ingredients wasn’t right. What exactly you didn’t like?


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