Scalloped Potato alternative with cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cauliflower, raw, 1 head, large (6-7" dia) Yellow Flesh Potato, with skin, 2 small (1-3/4" to 2-1/2" dia.), dicedRed Ripe Tomatoes, 0.5 cup cherry tomatoes Leeks, 1 leek, slicedGarlic, 1 clove, mincedMilk, nonfat, 1.25 cup Butter, unsalted, 2 Tbs Kraft Reduced Fat Parmesan Cheese (grated) 0.5 cupFlour, white, 2 Tbs
Boil cauliflower & potatoes for 10 min (with greens. Strain and reserve liquid for future use as veg stock)
Layer in a deep ovenproof dish: cauliflower, tomatoes, potatoes.
Make a roux (saute butter, leeks & garlic. Add flour and cook 1-2 min more. Gradually add milk & cheese). Pour over dish. Bake at 350F for 20min.
Number of Servings: 8
Recipe submitted by SparkPeople user GORDONBE.
Layer in a deep ovenproof dish: cauliflower, tomatoes, potatoes.
Make a roux (saute butter, leeks & garlic. Add flour and cook 1-2 min more. Gradually add milk & cheese). Pour over dish. Bake at 350F for 20min.
Number of Servings: 8
Recipe submitted by SparkPeople user GORDONBE.
Nutritional Info Amount Per Serving
- Calories: 173.2
- Total Fat: 6.3 g
- Cholesterol: 23.5 mg
- Sodium: 283.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.7 g
- Protein: 7.7 g
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