Puffed quinoa is a nice alternative to breadcrumbs, but it takes a day or two to sprout the quinoa so it is important to plan in advance. You can substitute breadcrumbs seasoned with Jacobsen Infused Rosemary, Infused Garlic, or Pure Kosher Sea Salt if you are short on time or not concerned about being gluten-free.
2 heads organic cauliflower
3 tbsp Jacobsen Pure Kosher Sea Salt
1 cup heavy whipping cream
1 cup half and half
1 tbsp or cube chicken bullion
3 bay leaves
1 head garlic, peeled and sliced
1 white onion, sliced
1/2 cup grated parmesan cheese
1 cup organic sprouted quinoa
3 cups high heat cooking oil
Two days before you plan on making the gratin, thoroughly soak and rinse the quinoa in warm water, about three rounds. When the quinoa is rinsed, place a damp towel onto the bottom of a wide container. Spread the quinoa onto the towel in a thin layer and cover with a lid or wrap tightly with plastic wrap. Let sit at room temperature in a cool dark place for 2 days or until little tails emerge from the seeds.
Once the quinoa has sprouted, heat up the frying oil to about 375°F in a large sauce pot. In small batches spoon the sprouted quinoa into the hot oil and let fry for 10-15 seconds or until the bubbling begins to die down. Skim the quinoa out of the hot oil and place onto a tray with a paper towel to soak up the grease. Season lightly with Jacobsen Pure Kosher Sea Salt and set aside while you make the gratin.
For the Gratin:
Preheat oven to 375°F. Roughly cut cauliflower into large chunks and place in a colander. Sprinkle liberally with Jacobsen Pure Kosher Sea Salt and let rest for 20 minutes to release some of the water while you make the cream sauce.
Combine heavy cream, half and half, chicken bouillon, bay leaves, garlic and onion in a large sauce pot over medium heat, stirring regularly. Once the sauce comes to a simmer, remove from heat and set aside.
Pat cauliflower with paper towels, removing as much water as possible. Place cauliflower in a large casserole dish and coat evenly with the cream sauce.
Cover with foil and bake for about 45 minutes to an hour, or until cauliflower is fork tender. Remove foil and sprinkle the grated cheese evenly over the dish. Place casserole back in the oven and use the broil setting until the cheese forms a golden-brown crust. Top with puffed quinoa and serve immediately.