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Cauliflower Gratin

 

16

Yield

12

servings

Prep

15

min

Cook

50

min

Ready

65

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

10 cups water
1 cup milk
2 teaspoons salt
2 heads cauliflower florets
cut into florets
*
3 tablespoons olive oil
1 tablespoon lemon juice
1 ½ teaspoons capers
drained
*
1 teaspoon anchovy paste
*
½ teaspoon dijon mustard
¼ cup bread crumbs
fresh
¼ cup Parmesan cheese
grated

Directions

Bring water, milk and salt to boiling in large saucepan.

Add cauliflower, simmer 4 minutes or until crisp-tender.

Drain; rinse the cauliflower under cold running water to stop cooking.

Coat jelly-roll pan with non-stick cooking spray.

Arrange cauliflower in single layer on pan.

Combine oil, lemon juice, capers anchovy paste and mustard in blender.

Whirl until smooth.

Drizzle evenly over cauliflower.

Sprinkle on bread crumbs and Parmesan cheese.

Bake on upper shelf of preheated 350℉ (180℃) F oven for 45 minutes or until crisped and heated through.

Serve hot or warm.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 6665% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 497mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 1%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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