Hello! Phew…It’s been a while. We’ve been bouncing around from one ski trip to the next which has made consistent posts a bit tricky (I’m not complaining though…). We’re finally settled into our little cabin in the Methow Valley where we’ll be for the next few weeks and despite the seriously lacking kitchen situation I’m hoping to have some more fun and comforting recipes coming your way soon. For now I’ve got this easy and satisfying weeknight dish for you and some links to things I’ve been reading and watching lately. First, here’s a bit about the recipe. This gratin is packed with roasted cauliflower, hearty brown rice, kale and caramelized onions. I whipped up a simple roux to add some creaminess and topped it with crushed Onion Thyme Lentil Bean Crisps. These crisps are packed with protein and are great as a snack. Turns out they also make a fantastic crusty topping for any baked dish or on pasta or soup. This dish is a great side dish or dinner and is also amazing with a fried egg for breakfast. Enjoy!
And now for some links:
- I was shocked and upset to learn that the number one purchase by households on food stamps is soda. This article does a good job explaining why.
- I’ve always been a supporter of moderation in everything, including gluten. This is an interesting article outlining some of the ways a gluten free diet can actually be harmful to your health.
- Wise words about the power of storytelling as a political, cultural and personal guide in life.
- I’ve always known sugar was bad, but this article has me more convinced than ever.
- Just watched this film about climate change and came away more committed to boycotting palm oil (which is in more things than you think, including most store bought peanut butter) and is a leading cause of rainforest deforestation.
Wishing you all an empowering and peaceful weekend!
*This post was sponsored by Harvest Snaps. Thank you for supporting Tending the Table by supporting our sponsors. In accordance with our mission, 10% of the proceeds from this post have been donated in support of sustainable agriculture.
Cauliflower and Kale Gratin with Caramelized Onions and Thyme
Makes one 1 ½ quart casserole
1 large head cauliflower
2 tablespoons sunflower oil
2 tablespoons olive oil
½ yellow onion, thinly sliced
1 tablespoon fresh thyme leaves
1 teaspoon apple cider vinegar
2 cups finely chopped kale
4 cups cooked long grain brown rice
2 tablespoons butter
2 tablespoons gluten free flour
1 ½ cups milk
pinch of nutmeg
1 teaspoon salt
freshly cracked black pepper
¾ cup Harvest Snaps Onion Thyme Lentil Bean Crisps, crushed
¼ cup grated parmesan cheese
fresh parsley to garnish
Preheat the oven to 450° F. Remove the stem and leaves from the cauliflower and cut the florets into small pieces. Spread the florets on a rimmed baking sheet and toss with the sunflower oil. Roast in the oven for 15-20 minutes or until tender and beginning to brown on the edges. Transfer to a large bowl and turn the oven to 425° F.
Heat the olive oil in a medium skillet, over medium-low heat. Add the onions and cook, stirring occasionally until soft and golden brown. Add the thyme and saute for another minute or so. Add the vinegar, stirring and picking up any caramelized bits stuck to the pan. Remove from the heat and add to the bowl with the cauliflower. Add the kale and rice to the bowl and gently stir to combine.
In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth and beginning to brown. Slowly add the milk a little bit at a time, whisking until smooth after each addition. Add the salt, nutmeg and a few turns of black pepper. Pour the roux into the bowl with the cauliflower, onions, kale and rice and stir to combine.
Transfer the mixture to a baking dish. Top with the crushed Harvest Snaps and the parmesan cheese. Bake at 425° F for 30 minutes, until warmed through and golden on top. Sprinkle with chopped parsley before serving.