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Kale Fennel Cauliflower Hot Dish (gluten free, dairy free, paleo, soy free, vegan)

November 22, 2016 By Jessica

Dropping in briefly today to share a quick hot dish that makes a lovely dinner or side during this holiday week. It’s one of those throw-together meals that’s versatile (try mushrooms, swiss chard, parsnips, what have you), reheats like a dream, easily doubles or triples the recipe, and comes to the rescue when you need to feed your more-than-usual crowd pre-Thanksgiving. It’s a hot-dish hero I tell ya!

Heaps of kale, fennel, and cauliflower under a toasted almond crust have plenty of satisfying flavors — no ‘cheese’ or ‘cream’ required. And for those you who say absolutely NO to anything fennel, if it’s any reassurance: the sauté mellows the strong licorice flavor so much so that it merely comes across as a slightly sweet onion flavor rather than licorice.   

I love how dependable this simple veggie-packed dish is and that it already has a creaminess to it from the onions and cauliflower, despite any added — comfort food in its’ own right without being heavy.   

I went without Daiya shreds this time, but feel free to add your favorite ‘cheese’ into the mix.

Have a wonderful Thanksgiving holiday everyone!  

Xx

Jessica

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Kale Fennel Cauliflower Hot Dish (gluten free, dairy free, paleo, soy free, vegan)
 
Save Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
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: From Jessica's Kitchen
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.
3.5.3217

 

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gluten free dairy free recipes
recipe image
Recipes
Kale Fennel Cauliflower Hot Dish
Published On
2016-11-22
Preparation Time
15 min
Cook Time
35 min
Total Time
50 min
Average Rating
51star1star1star1star1star Based on 1 Review(s)

Filed Under: main dishes, paleo, vegan Tagged With: dairy-free, gluten-free, light and easy recipes, main dishes, paleo, soy-free, vegan

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Comments

  1. Andrea says

    November 22, 2016 at 11:04 am

    I like your idea of adding mushrooms my question is do you think ground hazelnuts or cashew would work in this dish? My husband cannot have almonds and I really want to make this for dinner tonight. Thanks!
    Reply
    • Jessica says

      November 22, 2016 at 11:23 am

      Cashews sounds like a lovely alternative...enjoy!
      Reply
  2. Laura says

    November 22, 2016 at 1:38 pm

    This is a perfect compliment to my holiday spread. Not only will it satisfy my vegan guests but I think everyone will enjoy it. Looks really yummy and I love quick and easy.
    Reply
    • Jessica says

      December 2, 2016 at 8:02 pm

      Hope you all loved it Laura! Amen to quick and easy. :)
      Reply
  3. Tom says

    November 22, 2016 at 6:18 pm

    This recipe looks amazing! Cannot wait to try!
    Reply
    • Jessica says

      December 2, 2016 at 8:02 pm

      Thanks Tom, hope you enjoy!
      Reply
  4. Tina says

    November 22, 2016 at 11:20 pm

    I really dislike fennel. What do you suppose I can add in instead?
    Reply
    • Jessica says

      November 23, 2016 at 10:07 am

      I find zucchini, golden beets, and sweet potato all go well with kale and cauliflower. :)
      Reply
  5. Michelle says

    November 25, 2016 at 3:08 pm

    This was delicious! Added mushrooms to mine for Thanksgiving and finished the rest today tasting just as delicious. Thanks for a great recipe!
    Reply
    • Jessica says

      December 2, 2016 at 8:01 pm

      YAY, so happy to hear you loved it Michelle!!
      Reply
  6. Jenn says

    November 28, 2016 at 2:36 pm

    Just saw this!! This could have been perfect for Thanksgiving and we happened to be at bends with what "greens" we could have served alongside my sauteed green beans! Definitely saving this one.. looks blissful!
    Reply
    • Jessica says

      December 2, 2016 at 7:52 pm

      Oh gosh, maybe next year. :) In the meantime, try it as a weeknight meal or side ... hope you give it a try and enjoy!!
      Reply
  7. Emily Chung says

    February 11, 2017 at 6:35 pm

    This turned out delicious the other day. I cannot eat spinach and like what that you made kale the texture of frozen spinach. A great idea and will be adding to everything that calls for spinach. Started with a mushroom "spinach" omelet I made for dinner today that I have missed, thanks!!
    Reply
    • Jessica says

      February 19, 2017 at 8:27 pm

      Happy you liked my spin on spinach (pun intended, just had to hehe) - you are SO welcome Emily!
      Reply
  8. Emily Gardner says

    February 12, 2017 at 9:28 pm

    Jessica, Great recipe idea. I've been looking for different kale recipes and this is next on my list. My husband and I tried a kale & cauliflower nacho recipe tonight. Surprisingly my husband loved it and I think he is going to be pleasantly surprised when I make him this. Thanks!
    Reply
    • Jessica says

      February 19, 2017 at 8:35 pm

      We love kale too! This is one of my favorite veggie-packed dishes, even my meat-loving boys love it ... hope you both enjoy Emily!
      Reply
  9. Colly says

    June 27, 2022 at 4:35 pm

    This looks delish. Can you freeze it after baking for later?
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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