Jann Cauliflower, Pasta and Cheese Gratin

[Guest guest]

This does sound delish!

Donna

 

Morning has broken like the first morning,

blackbird has spoken like the first bird.

Praise for them singing, praise for the morning,

praise for them springing, fresh from the world.

SOURCE: Morning Has broken - Cat Stevens

 

--- On Thu, 4/17/08, < wrote:

 

<

Cauliflower, Pasta and Cheese Gratin

 

Thursday, April 17, 2008, 7:01 PM

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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