Cauliflower rice gratin
Persons
5
Ingredients
- - ingredients A -
- 2 rice cooker cups uncooked Japanese rice - about 300 g - wash and drain
- 2 rice cooker cups water
- 170g chicken tenderloin - cut to bite-size chunks
- 1 chicken bouillon cube
- 1/2 onion - chopped
- 3 tbsp ketchup
ingredients B
- 1 whole cauliflower - roughly chopped
- 5 garlic cloves - finely chopped
- 1 tbsp olive oil
- 1 tsp soy sauce
- 3 tbsp panko/bread crumbs
For the white sauce
- 75g salted butter
- 850ml milk
- 45g flour
- 1 bay leaf
- 1 tsp salt
- 1/3 tsp sugar
- 1 tsp honey
- 1 tsp soy sauce
Instructions
- 1. Combine all ingredients A in a rice cooker and cook according to your manufacturer instructions.
- 2. Pre-heat the oven to 200C degree. Boil cauliflower lightly and drain in a colander.
- 3. Heat 1 tbsp olive oil in a fry pan and fry garlic, cauliflower together. Season with 1 tsp soy sauce.
- 4. In a another small frypan, saute the panko until golden brown. Set aside.
- 5. Melt the butter over medium heat in a small saucepan, then add the flour. Stir continuously until the mixture is smooth and bubbly. Reduce the heat to low and add milk little by little, stirring constantly for 3 mins more until thick. Add bay leaf, salt, sugar, soy sauce and honey to taste.
- 6. In a oven-safe plate, put the cooked rice, and add the cauliflower onto the rice. Then pour the white sauce onto the cauliflower. Sprinkle the panko.
- 7. Bake in the oven for about 30 mins.
- Serve hot!
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