Irresistible Gratin de Choux-Fleur aux Kale et Pois-Chiche

Imagine a dish that hugs you with warmth and comfort—Gratin de choux-fleur aux kale et pois-chiche does just that. It’s like a cozy blanket on a chilly evening, with layers of creamy goodness, crispy tops, and the earthy crunch of chickpeas. classic potato kugel.

Now picture this: your kitchen filled with the savory scent of roasted vegetables mingling with melted cheese, as friends gather around, eagerly awaiting their first bite. This is not just a meal; it’s an experience, perfect for family gatherings or a cozy night in. For more inspiration, check out this Garlic Butter Green Beans recipe recipe.

Everyone raved about this dish at my last family gathering; even my cousin who claims to “dislike” greens went back for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cauliflower: Look for fresh heads with tightly packed florets and green leaves for the best taste.
• Kale: Choose vibrant, dark green leaves; they should be crisp and free from yellowing.
• Chickpeas: Canned chickpeas are convenient; rinse them well to remove excess sodium.
• Cheese: A blend of Gruyère and Parmesan offers a nutty flavor that complements the dish beautifully.
• Cream: Use heavy cream for richness, or substitute half-and-half for a lighter option.
• Spices: Freshly ground black pepper and nutmeg add warmth and depth to the flavor profile.
• Breadcrumbs: Opt for panko breadcrumbs for extra crunch; toss them in olive oil before adding for richness.

The full ingredients list, including measurements, is provided in the recipe card directly below. Italian tortellini pasta salad.

Let’s Make it together

Prep Your Veggies: Start by preheating your oven to 375°F (190°C). Cut the cauliflower into small florets and roughly chop the kale. Set aside your veggies while you prepare the rest.

Sauté Kale and Chickpeas: In a large skillet over medium heat, add a splash of olive oil. Tex Mex cabbage skillet Toss in chopped kale and drained chickpeas until the kale wilts slightly—about 3-5 minutes—and smells heavenly.

Create Your Creamy Mixture: In a mixing bowl, combine heavy cream, grated cheese, black pepper, and nutmeg. Whisk until smooth; this rich mixture will coat your veggies beautifully.

Combine Everything Together: In a large baking dish, layer the sautéed kale and chickpeas with cauliflower florets. Pour your creamy mixture evenly over everything until it’s all lovingly coated. For more inspiration, check out this Thick and Chewy Cookies recipe.

Add Topping Magic: Sprinkle panko breadcrumbs generously over the top along with some extra cheese if desired. This will create that mouthwatering crispy layer we all crave.

Bake Until Golden Brown: Bake in your preheated oven for 30-35 minutes or until bubbly and golden brown on top. Enjoy that fantastic aroma wafting through your home!

As you serve Gratin de choux-fleur aux kale et pois-chiche at your table, watch everyone’s faces light up with joy as they take their first bites!

Perfecting the Cooking Process

Start by roasting the cauliflower and chickpeas together to enhance their flavors. While they roast, sauté the kale until it wilts. Finally, mix everything with cheese sauce for a creamy finish before baking.

Add Your Touch

Feel free to swap kale with spinach or add spices like smoked paprika for extra warmth. You can also use different cheeses like Gruyère or vegan alternatives to suit your taste preferences. vegan corn chowder.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 15 minutes or until warmed through for the best texture.

Sharing this dish with my family turned into a memorable evening filled with laughter and second helpings as everyone fought over the last crumb of cheesy goodness!

FAQ

What can I substitute for kale in Gratin de choux-fleur aux kale et pois-chiche?

You can easily replace kale with spinach or Swiss chard for similar results.

Can I make Gratin de choux-fleur aux kale et pois-chiche gluten-free?

Absolutely! Use gluten-free breadcrumbs for topping while keeping all other ingredients gluten-free.

How long does Gratin de choux-fleur aux kale et pois-chiche last in the fridge?

It lasts up to three days when stored properly in an airtight container in the fridge.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Gratin de choux-fleur aux kale et pois-chiche

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 50 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Gratin de choux-fleur aux kale et pois-chiche is a heartwarming dish that combines creamy cauliflower, vibrant kale, and crunchy chickpeas for a delightful vegetarian experience. This comforting gratin is perfect for family gatherings or weeknight dinners, featuring layers of melted cheese and a crispy topping that will have everyone coming back for seconds. With its rich flavors and nutritious ingredients, this dish not only satisfies your taste buds but also nourishes your body.

---

Ingredients

Scale 1x2x3x

• 1 medium head cauliflower (about 4 cups florets)
• 2 cups chopped kale
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream (or 1/2 cup half-and-half)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1 cup panko breadcrumbs
• 2 tbsp olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C). Cut cauliflower into small florets and roughly chop the kale.
2. In a large skillet over medium heat, add olive oil. Sauté chopped kale and chickpeas for 3-5 minutes until the kale wilts.
3. In a mixing bowl, whisk together heavy cream, Gruyère cheese, Parmesan cheese, black pepper, and nutmeg until smooth.
4. Layer the sautéed kale and chickpeas with cauliflower florets in a large baking dish. Pour the creamy mixture evenly over the vegetables.
5. Sprinkle panko breadcrumbs on top and drizzle with olive oil for added richness.
6. Bake for 30-35 minutes until bubbly and golden brown.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Vegetarian
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 cup (approximately 200g)
• Calories: 350
• Sugar: 3g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 70mg