Cauliflower and Broccoli Bake with Toasted Almonds

I have a great brother. How's that for an opening line? Seriously, my brother is one of those guys who always knows exactly how to chose the best gift for whoever he's buying for. The especially nice thing is that he can show up one day and say "I have something for you" and there isn't an occasion attached to the gift. How special is that? During a trip to Victoria, British Columbia he came back with a couple of exceptional cookbooks written by Canadian west coasters.

The book Quinoa The Everyday Superfood 365 by Patricia Green and Carolyn Hemming will expand the way think about meals made with quinoa. This superfood can be breakfast, lunch, snack, dessert and is totally versatile with other flavours. You can include it in the kids' meals and they won't even know they're eating "good for you" eats.



Ingredients

3 cups cauliflower florets
3 cups broccoli florets
2 cups milk
1/4 cup quinoa flour
1 tsp prepared mustard
1/2 tsp minced fresh garlic
1/2 tsp salt
1/4 tsp pepper
pinch groung nutmeg
1 cup shredded aged cheddar cheese
1 cup sliced toasted almonds

Method:

Ensure you move the top oven rack to accommodate a 9x13 casserole dish, with a second rack underneath to toast the almonds.**
Preheat oven to 350 F and grease or spray a 9x13 casserole dish
Steam the cauliflower and broccoli together in a large saucepan until just barely tender. Place them in the bottom of the casserole dish.



Combine the milk, quinoa flour, mustard, garlic, salt, and nutmeg in a medium saucepan over low heat. Simmer whisking the mixture until the flour is well blended. Add the cheese as the mixture begins to thicken. Continue cooking and whisking until the cheese is melted and the mixture is smooth and coats the back of the spoon. Pour the sauce over the vegetables.

Bake the casserole in the oven uncovered for 20 minutes until hot and bubbly.
After the casserole has baked for 13 minutes, toast the almonds on a small baking dish on the bottom rack of the oven. Toast the almonds for 7 minutes until fragrant and slightly toasted.


Remove both the casserole and the almonds and sprinkle the almonds generously on top of the casserole and serve immediately.





For me it was a whole meal but honestly a wonderful side.



** Note: Although the recipe suggested toasting the almonds in the oven, I did them in a dry frypan.

Links:

Facts about Cooked Quinoa
Nutritional Facts About Quinoa