Swiss-Style Cauliflower & Rice Gratin

Preheat your oven's broiler to high. Lightly grease a medium baking dish.

Rinse 400g dry white rice under cold water. In a medium pot, combine the rinsed rice with 800ml water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed and the rice is tender.

While the rice cooks, wash 500g cauliflower and cut it into small, bite-sized florets. Place the florets in a microwave-safe bowl with 3 tbsp water, cover with a plate, and microwave on high for 6 minutes until tender but still holding their shape.

Grate 150g Swiss cheese and set aside.

In a small saucepan over medium heat, melt 30g butter. Stir in 25g all-purpose flour and cook, stirring constantly, for 1 minute to form a smooth paste.

Gradually whisk in 300ml milk to prevent lumps. Cook, stirring frequently, for 3 minutes until the sauce thickens. Remove from heat, then stir in 100g of the grated Swiss cheese, 1/2 tsp garlic powder, 1/8 tsp ground nutmeg, and salt and pepper to taste until the cheese is fully melted.

Measure out exactly 400g of the hot cooked rice (about one-third of the total yield) and place it in a large bowl. Add the steamed cauliflower florets and the cheese sauce, then gently stir to combine.

Transfer the rice and cauliflower mixture to your prepared baking dish. Top evenly with the remaining 50g Swiss cheese and 40g panko breadcrumbs.

Place the dish under the broiler for 3 to 4 minutes, watching closely, until the panko is golden and crispy.

While the gratin cools slightly, transfer the remaining 800g of cooked rice to airtight containers and place them directly into the refrigerator to chill for Wednesday and Thursday's dinners.