Cauliflower, Pasta, and Cheese Gratin
- Number of Servings: 1
Ingredients
INGREDIENTS FOR 6 SERVINGS:8 cups water 6 cups cauliflower florets (about 1-1/2 pounds)3/4 teaspoon salt, divided8 ounces uncooked small seashell pasta1/4 cup all-purpose flour3 cups 1% low-fat milk 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme3 garlic cloves, crushed1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese1/2 cup (2 ounces) grated fresh Parmesan cheese3/4 cup finely chopped green onions2 teaspoons Dijon mustard1/4 teaspoon black pepper2 (1-ounce) slices white bread 2 teaspoons butter, melted
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
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
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
Member Reviews
-
WILDFLOWERR_
This was yummy! I took advice of GRAPHICKAT & added no salt, peas. I also added an ounce of tuna in water to just my plate. Because I thought it would be like tuna casserole. AND it was! :) I think it would even be good with chicken breast cooked in it too, to up the protein & make it a main dish! - 5/16/10