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