Kale Fennel Cauliflower Hot Dish (gluten free, dairy free, paleo, soy free, vegan)
 
Prep time
Cook time
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This is a veggie-packed main dish charm that you can easily double or triple the recipe, make days ahead for easier planning, freezer friendly (up to a month), and has all the creaminess, without any added, boasting lots of flavors. A weeknight meal favorite that's also perfect for entertaining!
Jessica:
Recipe type: Main
Serves: serves 6
Ingredients
  • 2 large bunches dino kale
  • 2 tablespoons oil
  • 1 large fennel bulb, diced
  • 1 large onion, diced
  • 1 whole cauliflower, leaves removed or 4 cups cauliflower rice
  • 1¼ cup chicken stock (or vegetable stock)
  • 2 teaspoons garlic powder
  • 2 tablespoons tapioca starch
  • ½ cup toasted slivered almonds
  • ½ tablespoon Italian seasoning
  • kosher salt and black pepper, to taste
  • cooking spray for greasing casserole dish and topping
Preparation
  1. Preheat oven to 375 degrees F
  2. Remove stems from kale, set aside leaves and discard stems. Set a pot with water on high heat, when boiling add 1 tablespoon of kosher salt and all the kale (no need to chop). Cook for 5 minutes, drain and squeeze out as much water as possible then chop fine, set aside. Set a large sauté pan with 2 tablespoons oil over medium-high heat, when hot, add diced onions and fennel, stirring occasionally, to cook until soft. Add in chopped kale, cauliflower rice, chicken stock, garlic powder, and tapioca starch, toss again to combine well. Cook another minute then remove from heat. Lightly spray a 9-inch casserole dish then transfer the kale cauliflower mixture to the casserole dish and level out.
  3. Grind the slivered almonds and Italian seasoning in a food processor to a fine breadcrumb consistency then sprinkle fine almond crumb over the casserole and lightly spray with oil (to prevent the nut from burning). Bake for 30-35 minutes, or until a golden brown color. Let it cool 5 minutes before serving. Can be made ahead up to 3 days in advance. If so, to ensure a nice crunch topping: hold off on the nut crumb and sprinkle over the dish just before baking. If making a day ahead, the nut crumb will hold up fine.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/kale-fennel-cauliflower-hot-dish-gluten-free-dairy-free-paleo-soy-free-vegan/