With cooler weather comes more casserole-type dishes. In this dish, I love the creamy base of the bechamel sauce paired with the solid flavor of roasted cauliflower. Specifically, this gratin is a riff on this roasted garlic/cheddar gratin. With the addition of grains, this dish is a perfect light supper paired with a side salad. I like the flavors of the shallot/cauliflower to really shine. But you could always use a more flavorful cheese. Finally, this millet gratin is the perfect base for adding more flavors!
A twist on the traditional gratin, this millet gratin uses roasted cauliflower and cooked millet for a hearty main or vegetarian side dish.
Tips & Tricks: The key to making a good bechamel sauce is to keep whisking as you add the milk to the butter and flour mixture. Also, whisk constantly while it’s cooking to prevent clumping. Feel free to play with the quantity of milk depending on how thick or thin you want your sauce to be.
Look for Parmesan cheese that contains vegetarian or microbial rennet. Most parmesan isn't vegetarian friendly but there are options out there!
Stock up: get the pantry ingredients you will need: cauliflower, olive oil, millet
Nutrition: See the information.
As mentioned above, this millet gratin is perfect to use as a base for more flavors. In fact, cauliflower is just the start of the vegetables you can use. Also, feel free to switch up the grains. Quinoa would be another good gluten-free switch or try bulgur or freekeh- both of which would soak up the other flavors. If you're looking to make this gluten-free, swap out the flour for your favorite all-purpose gluten free mix.
Root Vegetables: Root vegetables such as parsnips or rutabagas would be excellent in this gratin instead of cauliflower.
Greens: Add a few greens to the dish! Chopped collards or kale would be hearty additions. Mix some greens into the gratin when you add the sauce and finish baking as instructed above.
Herbs: Play with the flavors of this dish! Try adding fresh herbs such as thyme or oregano. Finely mince herbs and add them to the sauce after adding milk.
For people who just want a few key grains to keep on hand, I always recommend millet. It cooks quickly, doesn't have as strong of flavor as quinoa, and can be used in so many different ways. Truly, this gluten-free grain is a must-have in my kitchen! A few of my favorite millet recipes:
Moroccan Carrot Salad with Millet
Chickpea Shawarma with Millet
Spinach Millet Egg Bake
Very fabulous and testy recipe about Cauliflower and Millet Gratin. It will be beneficial to anyone who like vegetables including myself. Keep up the good work - for sure i will check out more recipe.
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Made it today. It was wonderful 🙂
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