Cauliflower, Pasta and Cheese Gratin

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Cauliflower, Pasta and Cheese Gratin

 

8 cups water

6 cups cauliflower florets (about 1 1/2 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 (I add extra garlic powder)

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

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

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 (I add garlic powder to the topping too)

 

 

Preparation

Preheat oven to 400°.

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.

 

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: 1 1/2 cups)

 

Nutritional Information

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

PROTEIN 21.2g; CHOLESTEROL 28mg; CALCIUM 476mg; SODIUM 788mg; FIBER

3.1g; IRON 1.5mg; CARBOHYDRATE 49.6g

From Cooking Light (www.myrecipes.com)

 

My family loves this recipe!

Jann