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!?
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!
- 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
- 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
- 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.
- 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.
Servings Per Recipe: 8
Amount Per Serving = 1.5 cups:
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