Wednesday, July 11, 2012

Recipe: Mini Cauliflower Cheese Gratin

Some time back I found a little 4-inch square Le Creuset ceramic baking dish that I just love. I decided to use it tonight to make a cheesy comfort dish but in a WLS friendly size.

  • approximately 1.5 cups steamed cauliflower (best from fresh - half a small head)
  • 1/2 cup sharp NY Cheddar cheese - shredded
  • 3/4 cup whole milk
  • 1/4 cup toasted fresh bread crumbs (or dried, panko, or crushed crackers)
  • 1 tbsp butter
  • 1 tbsp flour
  • pinch of salt

Steam the cauliflower using a steamer insert in a sauce-pan until just tender - about 5 minutes. Remove to bowl to cool, then arrange in small florets in the baking dish.

Melt butter in heavy bottomed sauce pan. Add flour and salt, whisk constantly until mixture turns a light nutty brown color, 2 or 3 minutes. Add 1/2 cup of the milk in slow stream, whisking constantly. Sauce should be slightly thick, but still pourable (roughly a thick chowder consistency). If it becomes to thick, add remaining milk a tablespoon or so at a time. When sauce is at appropriate consistency, whisk in 1/4 cup cheese until incorporated.

Pour sauce over cauliflower. Top with bread crumbs and remaining 1/4 cup cheddar. Bake for 20-30 minutes until sauce is bubbly and top is browned.

Serves 4 WLS friendly portions. 

Nutritional information (based on toasted fresh bread crumbs): 133 calories, 9g total fat, 5g saturated fat, 29mg cholesterol, 145mg sodium, 7.2g carbohydrates, 1.1g dietary fiber, 3.2g sugars, 6.2g protein

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