Caluiflower happens to be one of my favorite ingredients, as I love how versital it can be. You can rice it, mash it, turn it into cauliflower steaks, blend it into a soup, and in this case, casserole it!
This recipe was great for cleaning out my fridge, and using up the last of many ingridents I keep on hand at all times. I can never seem go to the store without buying califlower, mushrooms and goat cheese, somehow it’s impossible for me to leave the store without these three items in my cart.
This Casserole can be made as a side dish or eaten all by itself as its packed with protien, from the greek yogurt, eggs and quinoa.
- 1 lb crimini mushrooms, cleaned and chopped
- 1 medium cauliflower head, washed and cut into florets
- 1 cup cooked quinoa
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ tablespoons olive oil
- 1 tablespoon salt
- ground pepper
- 2 large eggs
- ⅓ cup Goat cheese
- ½ cup Greek yogurt
- ⅓ cup Parmesan cheese, grated
- 1 tablespoon garlic powder
- handful fresh parsley leaves, chopped
- Preheat oven to 425°F (220°C) with the rack set in the middle.
- Cover a medium-large baking dish with nonstick foil and set aside.
- Put 1/2 cup dry quinoa in a rice cooker with 1 cup of water, and turn on the rice cooker
- Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle 1 tablespoon of olive oil and sprinkle with garlic powder and salt /pepper.
- Roast in the oven for 40 minutes or until the cauliflower is lightly browned, turning once.
- In the meantime, in a large skillet over medium-high heat saute’ the mushrooms in ½ tablespoon of olive oil sprinkled with a couple of pinches of salt.
- Stir every minute or so until the mushrooms have released their liquid and have browned a bit.
- Add the onions and cook for another 4 to 5 minutes until translucent.
- Stir in the garlic, cook for another minute and remove from the heat.
- In a large bowl combine eggs, goat cheese and Greek yogurt.
- Add mushroom mixture and baked cauliflower, stir until well combined
- Place a thin (1/4 cup) layer of the cooked quinoa in the bottom of the baking dish
- Pour mushroom and clauflower mixure into the baking dish
- Place a thin (1/4 cup) layer of the cooked quinoa on top of the mushroom and clauflower mixure
- Sprinkle with Parmesan cheese and cover with foil.
- Lower oven temperature to 350°F (175°C).
- Bake in the oven for 30 minutes. Remove the foil and bake for 10 minutes, until golden around the edges.
- Sprinkle with chopped fresh parsley before serving.