Quinoa and Cauliflower Cheese
How about this for a twist on a Great British Classic!
By Alex Mackay
Suitable for gluten-free and vegetarians
- 2 x 250g Pouch Merchant Gourmet Red & White Quinoa
- 180ml organic full cream milk
- 400ml vegetable stock
- 1 average sized untrimmed cauliflower
- 120g grated mature cheddar cheese, plus 75g for the top
- 125g mascarpone
- 100g baby spinach
- Salt, freshly ground black pepper
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1.Start with the quinoa. Bring the vegetable stock to the boil with 1/2 tsp salt. Add the quinoa and the milk. Cover. Simmer gently for 15 minutes. Take the pan off the heat. Leave to sit for 5 minutes. Put the pan back on the heat. Stir in the baby spinach, once it wilts, stir the mascarpone followed by the 120g grated cheddar. Season to taste.
2.While the quinoa simmers, remove the green leaves and stalks from the outsides of the cauliflower. Slice them into 2cm chunks. Trim and discard the hard base of the stem then tunnel into the centre of the cauliflower. Remove the core then cut it into 1cm slices. Break the florets of cauliflower apart, just as they break naturally.
3.Bring your biggest pot of water to the boil. Add the cauliflower centre, florets and greens, put the lid back on, bring back to the boil, remove the lid and boil for 5-6 minutes until tender. Drain thoroughly.
4.Preheat your grill to its medium setting. Spread the cauliflower into an ovenproof dish. Spoon the quinoa mixture over it then gently fold the two together.
5.Sprinkle the remaining cheese over the top. Grill for 7-8 minutes until bubbling and golden. (Keep a careful eye on this, grills, thus grilling times, vary enormously)
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