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Nutritional Info
  • Amount Per Serving
  • Calories: 275.6
  • Total Fat: 9.4 g
  • Cholesterol: 38.3 mg
  • Sodium: 757.8 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 18.8 g

View full nutritional breakdown of Cauliflower, Pasta, and Cheese Gratin calories by ingredient
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Cauliflower, Pasta, and Cheese Gratin


Cauliflower, Pasta, and Cheese Gratin


Ingredients

    INGREDIENTS FOR 6 SERVINGS:
    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
    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

Directions

INSTRUCTIONS:
1. Preheat oven to 400 degrees.

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 degrees for 20 minutes or until
lightly browned. Yield: 6 servings (serving size: about 1-1/2 cups).

For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.

Recipe Copyright Cooking Light Magazine






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