A warm and comforting cauliflower cheddar and rice gratin to share with your family this Thanksgiving.
… or a BGB Friendsgiving!
Today I am teaming up with a bunch of my friends to bring you the ULTIMATE Friendsgiving! We have everything from a butternut squash and kale salad to goat cheese mashed potatoes (OMG!!) to pumpkin cheesecake. Yuuuuuuup, we’ve got it all!
The main ingredient in this gratin is cauliflower, which I love. Sure, it’s not super flavorful on its own but it is a great substitute for rice. And because it is not super flavorful, it’s a great vegetable that you can use to carry other flavors. And when I say ‘other flavors’, I mean cheese. Lots of cheddar cheese.
You get it.
Alright, let’s dig in to this cauliflower cheddar and rice gratin. To be honest, this turned out even better than I had hoped! It is warm and comforting, just the way Thanksgiving recipes should be. Oh and it’s also covered in a creamy cheddar cheese sauce that is LIFE CHANGING.
The sauce is made with a very specific cheddar cheese – Trader Joe’s Unexpected Cheddar. (But you could totally make this with any cheddar cheese.) This is an aged white cheddar with hints of parmesan. And you know how parm kind of breaks apart because of the crystal-like structure? Yea, this does that too.
Go buy it. (Not an ad… I just really, really love that cheese.)
Make sure you check out all the BGB Friendsgiving posts below, or search the hashtag #bgbfriendsgiving on social media for all the drool-worthy recipes.
Do you celebrate Friendsgiving? Tell me what you’re making in the comments below!
If you make this Cauliflower Cheddar and Rice Gratin, don’t forget to post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- ⅔ cup rice blend
- 1 small head of cauliflower, chopped
- 2 Tablespoons butter
- Pinch cayenne
- 1 garlic glove, pressed
- 2 Tablespoons flour
- 1 cup almond milk
- ½ cup low sodium vegetable broth
- 1 cup grated cheddar cheese
- Salt and pepper
- Preheat oven to 400 degrees F.
- Cook rice according to package instructions.
- Bring a large pot of well-salted water to a boil. Add cauliflower and cook for 2-3 minutes, drain.
- In the same pan, melt butter over medium heat. Once melted, add cayenne and garlic, cook for 1 minute.
- Add flour and whisk to combine, cook the butter and flour mixture for 1-2 minutes.
- Slowing drizzle in milk, whisking the whole time. Then add broth. Bring to a simmer and cook until slightly thickened, whisking constantly, about 7 minutes.
- Remove from heat and stir in half of the cheese until melted. Season with salt and pepper.
- Butter or spray a 2 quart baking dish. Combine rice and cauliflower in baking dish. Pour cheese mixture over the top, making sure everything is coated. Sprinkle with the remaining cheese.
- Bake for 20 minutes until the sauce is bubbly.
Maybe I should have added more cheese…