Guiltless And Indulgent Cauliflower Gratin |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light take on delicious french vegetable gratins. A warm and bubbly way to serve cauliflower, or any veggie, any day. Half the fat and calories of traditional french gratins! Ingredients:
2 tbsp plain flour |
2 tbsp margarine |
3/4 cup 1% milk (use whole milk for a creamier dish) |
3/4 cup chicken broth |
4 cups cauliflower, florets (could substitute potato, cabbage, zucchini, onion and veg mixed, etc. be creative!) |
1/4 cup cheddar or swiss cheese, grated |
1/8 cup parmesan cheese, grated |
1/4 cup plain bread crumbs |
nutmeg |
salt |
pepper |
Directions:
1. Preheat oven to 200 C (390 F)
2. Blanch cauliflower florets in a boiling water bath for 3-5 minutes and drain.
3. Over low heat, slowly melt margarine.
4. Gently whisk in flour to achieve a smoothe paste (roux).
5. Gradually add in milk and chicken broth, stirring constantly, until the sauce begins to thicken.
6. Season sauce with nutmeg, salt, and pepper
7. Lightly coat gratin dish (or regular baking dish) with non-stick or oil spray.
8. Spread blanched cauliflower into gratin dish.
9. Evenly pour thickened white sauce over cauliflower.
10. Scatter shredded cheeses over the cauliflower.
11. Top with light layer of bread crumbs.
12. Bake at 200 C (390 F) for 30 minutes, or until hot and bubbly, with a crispy brown crust.
13. Nutrition: 186 Cals; 10.2g fat; 3.5g Saturated Fat; 12mg Cholesterol; 552mg Sodium; 16.1g Carbs; 2.9g Dietary Fiber; 5.5g Sugars; 8.9g Protein; 9% Vitamin A; 18% Calcium; 77% Vitamin C; 7% Iron
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