It's recipe time, boys and girls!! And I've got one for you that will do as diet food and doubles as a beautiful side for a fancy dinner party! Don't believe me? Just wait.This one has very recently become a big family favorite at my house. Got it from Jessica Seinfeld's book about hiding veggies in things. I have never seen my family gobble up veggies this quickly, and it is a super cinch to make. Go figure.
I serve it in individual quiche dishes to make it look special for company alongside Adobo Grilled Chicken (best spice rub for grilled chicken I have ever tried. Hands down. Period. The end) and a green salad.
Cauliflower Gratin
1 medium head of cauliflower
1 TBS Smart Balance Spread (or Butter)
2 tsp Whole Wheat Flour
1 cup skim milk
1/2 cup reduced-fat shredded cheddar cheese (I use whatever I have on hand)
1/2 cup butternut squash or carrot puree (usually carrot b/c it's so easy! Makes it orange and smooth and creamy - just steam 1/2 cup of chopped carrots [mini carrots from a bag are easy!] until tender, then puree in a food processor til smooth- use a bit of the steaming water to get them super smooth)
salt and pepper to taste
2 TBS grated Parmesan
1. Preheat oven to 400 degrees. Blanch bite-size cauliflower pieces in boiling salted water for 2 or 3 minutes, then drain in colander, rinse in cold water (to stop cooking) and set aside.
2. In same saucepan then melt spread/butter, whisk in flour and cook over medium heat. Slowly whisk in the milk to prevent lumps and bring to a boil. Cook 2 to 3 minutes. Reduce heat to low, add cheddar, puree and salt and pepper.
3. Add cauliflower to cheese mixture and transfer to greased baking vessel (9in baking dish or individual ramekins). Top with grated Parm. Bake for 12 to 15 minutes until the gratin is bubbly and the top begins to brown. Serve immediately.
Serves six people. And each serving is only around 100 calories!! No. Joke.
Try it out and you will thank me.
I serve it in individual quiche dishes to make it look special for company alongside Adobo Grilled Chicken (best spice rub for grilled chicken I have ever tried. Hands down. Period. The end) and a green salad.
Cauliflower Gratin1 medium head of cauliflower
1 TBS Smart Balance Spread (or Butter)
2 tsp Whole Wheat Flour
1 cup skim milk
1/2 cup reduced-fat shredded cheddar cheese (I use whatever I have on hand)
1/2 cup butternut squash or carrot puree (usually carrot b/c it's so easy! Makes it orange and smooth and creamy - just steam 1/2 cup of chopped carrots [mini carrots from a bag are easy!] until tender, then puree in a food processor til smooth- use a bit of the steaming water to get them super smooth)
salt and pepper to taste
2 TBS grated Parmesan
1. Preheat oven to 400 degrees. Blanch bite-size cauliflower pieces in boiling salted water for 2 or 3 minutes, then drain in colander, rinse in cold water (to stop cooking) and set aside.
2. In same saucepan then melt spread/butter, whisk in flour and cook over medium heat. Slowly whisk in the milk to prevent lumps and bring to a boil. Cook 2 to 3 minutes. Reduce heat to low, add cheddar, puree and salt and pepper.
3. Add cauliflower to cheese mixture and transfer to greased baking vessel (9in baking dish or individual ramekins). Top with grated Parm. Bake for 12 to 15 minutes until the gratin is bubbly and the top begins to brown. Serve immediately.
Serves six people. And each serving is only around 100 calories!! No. Joke.
Try it out and you will thank me.
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