Preparation time: 15 minutes Cook time: 40 minutes
Serves: 8
Ingredients:
1 head cauliflower (about 2 pounds), cut medium
florets
1 1/4 cups low-fat milk, divided
3 tablespoons all-purpose flour (do not use selfrising)
1/2 cup each: cottage cheese and Swiss cheese
1/4 teaspoon each: salt and pepper
3 tablespoons grated Parmesan
1 1/2 tablespoons fine breadcrumbs, unseasoned
Instructions:
1. Preheat the oven to 375 degrees. Spray a shallow 2-
quart dish with oil.
2. Steam the cauliflower over boiling water until
tender, about 7 minutes; do not overcook. Rinse with
cool water to stop the cooking process. Set aside.
3. Scald 1 cups of milk in a saucepan. Stir the flour and
remaining 1/4 cup of cold milk together to make a
paste. Add to the hot milk, whisking until smoother;
cook for 4 minutes or until thickened. Remove from
the heat and add the first two cheeses, salt and
pepper. Pour the sauce into a blender and process
until very smooth.
4. Spread 1/3 of the sauce into the baking dish; arrange
the cauliflower florets over it. Pour the remaining
sauce over the florets. Mix the Parmesan cheese and
breadcrumbs together; sprinkle evenly over the
florets.
5. Bake for 30 minutes or until bubbly and lightly
browned. Serve immediately.
