Cauliflower, Kale and Rice Casserole

by Jonathan Cheung

A super Holiday dish for serving a big table, simple and delicious.

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  • 1 cup/250mL Dainty Long and Wild Rice
  • 2 ½ cups/675mL good quality Chicken or Vegetable Stock
  • 1 small head Cauliflower, cut into florets
  • Salt & Pepper
  • ½ small bunch Kale, stripped, washed and chopped rough
  • ½ cup/125mL of 35% Whipping Cream
  • 2 cups/500mL Gruyere or Emmental Cheese, grated
  • Fistfull of Flat Leaf Parsley, chopped fine



Preheat oven to 375F/190C.


Pour the rice into the bottom of a 9 x 13 casserole dish. Spread out evenly. Pour in the stock and cauliflower florets. Season generously with salt and pepper. Cover the tray with foil and place in the oven. Allow to cook for 40 minutes.


Stir in the chopped kale and the ½ cup whipping cream. Finally, top with the cheese and cover with the foil again. Return to the oven and bake another 20 minutes, or until the rice is tender.


Remove, uncover, and sprinkle with the parsley before serving.

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