Cauliflower Brown RiceGratin
  • Unsalted butter for greasing
  • 1 cup of Cauliflower florets
  • ½ cup grated Parmesan cheese
  • Pinch of grated nutmeg
  • 1 cup of cooked Brown Rice
  • 4 tbs Veggie stock or water
  1. Preheat the oven to 375 degrees. Lightly butter four ½ cup ramekins or custard cups.
  2. Pour water into a sauce pan up to an inch or so then insert a steamer basket filled with cauliflower. Bring the water to a boil. Cover and steam the cauliflower until tender, about 6-8 minutes. Remove from the heat and remove the steamer basket from the sauce pan. Transfer the cauliflower to a food processer and process to a smooth puree, adding a little water for a smooth consistency, if necessary. Stir ¼ cup of the cheese and the nutmeg into the cauliflower puree. Set aside.
  3. Divide the rice evenly among the prepared ramekins, patting it into the bottoms. Drizzle each with 1 tbs of the veggie stock. Spoon the cauliflower puree into each ramekin. Make sure to divide the mix evenly among the four ramekins. Smooth the top so that the rice is completely covered. Top each ramekin with 1 tbs of the remaining cheese.
  4. Bake until the tops are golden brown, about 20 minutes. Let cool completely before serving to baby.
  5. **Refrigerate the baked gratins for up to 3 days or freeze, covered, for up to 3 months.
Recipe by janie-jean at