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Cauliflower au gratin - low fat!

Taken from Betty Crocker's "Easy Everyday Vegetarian" Meatless Main Dishes You'll Love Book! Enjoy!



1 Medium head cauliflower (2 lbs)

1 Medium red onion, cut into wedges (I use more as I love onions!)

1 Tablespoon fresh lemon juice

1 Tablespoon olive or vegetable oil

2 Large cloves garlic, finely chopped (again I use more as I love garlic!)

1 Tablespoon chopped fresh parsley

1/2 Teaspoon coarsely ground pepper/peppercorns

2 Tablespoons freshly grated or shredded Parmesan Cheese

2 Tablespoons freshly grated or shredded Asiago Cheese

1/4 Cup shredded Provolone Cheese (1 oz)

(Feel free to subsitute your favorite cheeses. I did not have provolone and used Mozzarella and it was great!)

1.  Separate cauliflower into florets. In 3-quart saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup wter) to boiling. Add cauliflower, onion and lemon juice; cover and heat to boiling. Reduce heat; simmer about 6 minutes or until caulifloer is tender. Drain.

2.  Mix all three cheeses together.

3.  Heat oven to 425 degrees F. In ungreasted 9-inch square pan, mix oil, garlic and parsley. Place in heated oven for 5 minutes. Spread cauliflower and onion in pan; Mix the mixtures together along with pepper/peppercorn and 1/2 of the cheese mixture. Top the entire thing with the other 1/2 of the cheese mixture.

4.  Bake uncovered about 20 minutes or until cheese is melted and froms a golden brown crust.

5.  Eat! Yummy!

CSA Snapshot

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