Cauliflower and Broccoli Bake with Toasted Almonds

Name: Cauliflower and Broccoli Bake with Toasted Almonds
Ingredients: 3 cups (750 mL) cauliflower florets; 3 cups (750 mL) broccoli florets; 2 cups (500 mL) milk; ¼ cup (60 mL) quinoa flour; 1 tsp (5 mL) prepared mustard; ½ tsp (2 mL) minced fresh garlic; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground black pepper; Pinch ground nutmeg; 1 cup (250 mL) shredded aged cheddar cheese; 1 cup (250 mL) sliced raw almonds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Cauliflower and broccoli are closely related, and both are high in fiber and rich in phytonutrients and vitamin C. This dish is also loaded with potassium, calcium and vitamin A, just to name a few. All this and delicious, too!

Ingredients

3 cups (750 mL) cauliflower florets
3 cups (750

Side dish
Gluten-free
Vegetarian

Method

Ensure you move the top oven rack to accommodate a 9- × 13-inch (3.5 L) casserole dish, with a second rack underneath to toast the almonds.

Preheat the oven to 350°F (180°C) and grease a 9- × 13-inch (3.5 L) casserole dish or spray with cooking oil.

Steam the cauliflowe