My #1 made a special request for a “gratin de choux fleur” (cauliflower gratin). So I went about preparing it dutifully. Once my cauliflower was steamed, I took out my creme fraiche and packets of shredded Emmenthal and Comté cheese. Those ingredients would be nice, but wasn’t there something i could do to make this dish a little more interesting? Since my creme fraiche supply was a little low anyway, I decided Coconut Milk (the canned cooking variety) would be a nice addition. I had been preparing Organic Quinoa simultaneously on another burner when it struck me. Why not add the creme fraiche / coconut sauce to the Organic Quinoa, then the quinoa to the cauliflower and then bake it all together!? It was decided. My gratin de choux fleur would become Gratin de Choux Fleur aux Quinoa et Noix de Coco (Coconut Quinoa Cauliflower Gratin).
Strain the quinoa and then return it to the casserole. Add the creme fraiche, Coconut Milk, salt and pepper, and bring to a boil.
Place the steamed cauliflower in a glass pie plate.
Pour the coconut quinoa sauce over the cauliflower, and sprinkle cheese on top.
Bake at 200C (392F) for a good 25 minutes until the cheese is crispy and golden brown:
This made a huge pie-plate full, way more than we could finish. So I just froze the rest in 2-person portions to pull out at a later date.
Now, I think we’ll be laying a little low on the cheesy dinners (pizza, cannelloni, gratin…) for a while!