I was getting ready to make macaroni and cheese for dinner last night when I spotted a head of broccoli in the back of the refrigerator. I had been meaning to use it throughout the week, but somehow forgot about it between being busy and … well, it making its way to the back of the fridge.
And then I had an epiphany.
What if I used some of the leftover cheese from the macaroni dish I was about to make and created something similar, but, in lieu of noodles, I would use broccoli?
And that’s how broc ‘n’ cheese was born.
I’m a big fan of broccoli and cheese soup, so this dish was a hit with me from the get-go. Once I actually had a bite of it, I knew I was right — it was true love. I topped this dish with a quinoa flakes crumb mixture and it gave it a nice bit of crispiness. And how great is it that this recipe subs your typical pasta with a healthier option? Can’t get enough of it …
Broc ‘n’ Cheese
Keywords: bake side casserole vegetarian gluten-free
Ingredients (3 servings)
- 1/4 cup gluten-free vegetable broth
- 2 heads of broccoli (about 3 cups), chopped
- 2 Tablespoons G-Spot Gum- and Gluten-Free Baking Flour Mix
- 3/4 cup cheese of your choice, cubed (like cheddar, colby and goat’s cheese)
- 1/2 cup 1 percent milk
- 1/3 cup quinoa flakes (like Ancient Harvest Quinoa Flakes)
- 2 Tablespoons Parmesan cheese
- 1/2 teaspoon dry roasted garlic
- 1/4 teaspoon oregano
- 1/8 teaspoon sage
- salt and pepper as desired
Instructions
Preheat oven to 350 degrees.
Pour vegetable broth in the bottom of a 8″ – 9″ gratin baking dish, like this. Add broccoli to dish.
In a small saucepan, heat flour, 1/3 cup of cheese and milk over low to medium heat, whisking constantly until thickened and there are no lumps. (Stir, stir, stir!) Remove from heat and pour of broccoli in dish.
In a small bowl, combine quinoa flakes, Parmesan cheese, roasted garlic, oregano and sage until thoroughly combined.
Add remaining cheese cubes to top of broccoli and place in oven for 35-40 minutes. Halfway through bake time, stir broccoli dish, then sprinkle quinoa mixture on top. Continue to bake for remainder of cook time, until brown and crispy on top. (NOTE: Broccoli should be able to be easily pierced with a fork Do not overcook.)
This recipe was a hit in our casa! And it’s a great option for a side dish. I am thinking next time I am going to try making it vegan. I think the cheese and milk could be easily swapped for dairy free options.
Eat up! ♥
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