Cauliflower, Pasta, and Cheese Gratin

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* Exported from MasterCook *

 

Cauliflower, Pasta, and Cheese Gratin

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

6 cups cauliflower flowerets -- (about 1.5 pounds)

3/4 teaspoon salt -- divided

8 ounces uncooked small seashell pasta

1/4 cup all-purpose flour

3 cups 1% low-fat milk

2 teaspoons chopped fresh or 3/4 teaspoon dried thyme

3 garlic cloves -- crushed

1 cup shredded reduced-fat sharp cheddar cheese -- (4 ounces)

1/2 cup grated fresh Parmesan cheese -- (2 ounces)

3/4 cup finely chopped green onions

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

2 (1-ounce) slices white bread

2 teaspoons butter -- melted

 

1. Preheat oven to 400°.

 

2. Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon

salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower

with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring

cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al

dente; drain and set aside.

 

3. LIghtly spoon flour into a dry measuring cup, and level with a knife.

Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme

and garlic; cook over medium heat until thick (about 8 minutes), stirring

constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions,

mustard, and pepper. Combine cauliflower, pasta, and cheese sauce in a large

bowl. Spoon the cauliflower mixture into a 13 x 9-inch baking dish. Place

bread in food processor; pulse 10 times or until coarse crumbs form to measure 1

cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture.

Bake at 400° for 20 minutes or until lightly browned. Yield: 6 servings

(serving size: about 1 1/2 cups).

 

CALORIES 375 (24% from fat): FAT 10g (sat 5.7g, mono 2.7g, poly 0.7g); PROTEIN

21.2g; CARB 49.6g; FIBER 3.1g; CHOL 28mg; IRON 1.5 mg; SODIUM 788mg; CALC 476mg

 

Recipe by Deborah Madison.

 

KES 01/06/99

 

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