Cauliflower Pasta Au Gratin
Source of Recipe
from rdj
Cauliflower Pasta Au 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
3/4 teaspoon dried thyme or 2 teaspoons freshly chopped
3 garlic cloves, crushed
1 cup shredded reduced fat sharp Cheddar cheese (4 ounces)
1/2 cup freshly grated Parmesan cheese (2 ounces)
3/4 cup finely chopped green onions
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
2, 1 ounce slices white bread
2 teaspoons butter, melted
Heat oven to 400 degrees F.
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 blender/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 400F for 20 minutes or until lightly browned.
Makes 6 servings.
Nutritioinal info per serving:
CALORIES 375 (24% from fat);
FAT 10g (sat 5.7g,mono 2.7g,poly 0.7g);
IRON 1.5mg; CHOLESTEROL 28mg; CALCIUM 476mg;
CARBOHYDRATE 49.6g; SODIUM 788mg;
PROTEIN 21.2g; FIBER 3.1g
|
|
member logon
