Today I’m talking about a simple leftover recipe both in terms of ingredients and procedure, rice and cauliflower gratin. It is a main dish completely gluten-free and lactose-free, but if there are no specific dietary needs or intolerances, we can also use other types of ingredients. The rice and cauliflower gratin is prepared in about half an hour and can be enjoyed immediately or the next day.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups rice for risottos or timbales
- 10 oz cauliflower
- 2 cups lactose-free milk
- 2 tbsps lactose-free butter
- 2 tbsps cornstarch or potato starch
- to taste nutmeg
- to taste extra virgin olive oil
- to taste coarse salt
- to taste grated mix of aged Pecorino and Grana cheese
- to taste ground turmeric
- to taste pepper
Tools
- 1 Baking pan
Steps
As a first step, heat some water. When it boils, add the already cleaned and washed cauliflower florets. Let them blanch for exactly 5 minutes, then drain them and transfer them to a large bowl.
Also, heat the water in which we will cook the rice. When the water boils, add the rice, bring it back to a boil, and salt it. Cook following the cooking times, being careful not to exceed them. When the rice is cooked, drain it immediately and perfectly, and transfer it to the bowl with the cauliflower (if the florets are too large, crumble them finely with your hands).
While the rice is cooking, prepare our gluten-free and lactose-free béchamel sauce. In a saucepan, over low heat, melt the butter, then add the cornstarch (or potato starch), stir quickly for about ten seconds, to allow the starch to toast in the butter, and finally add the milk. Stir continuously, adjust with fine salt and nutmeg. When the béchamel starts to thicken, turn off the heat and assemble the rice and cauliflower in the baking pan.
Add the hot béchamel to the rice and cauliflower, the turmeric, and a grind of fresh pepper, stir to combine all the ingredients, taste, and adjust the salt if needed.
Grease the baking pan (8.5-9.5 inches) with a little extra virgin olive oil and pour in the mixture, level it by lightly tapping the pan on the table, sprinkle with the grated cheese mix, grease the surface with a little more extra virgin olive oil and put it in the oven, under the grill for about ten minutes, to form a delicate golden crust.
Bon appetit
You can also add other ingredients to this recipe, depending on your preferences and what you have in the fridge or pantry.
