Recipes: Califlower Gratin

CAULIFLOWER GRATIN

Serves 4.

Note: You can substitute another Swiss cheese or a favorite Cheddar.

• 3 slices white sandwich bread, torn into large pieces

• 2 tbsp. grated Parmesan cheese

• 3 tbsp. butter

•¹/₃c. flour

• 2 c. milk

• 1 head cauliflower (about 2 lb.), cored and cut into small florets

• Coarse salt and ground pepper

• 4 oz. Gruyère cheese, grated (1 c.), see Note

Directions

Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times. Set aside.

In a large saucepan with a lid, melt butter over medium heat. Add flour. Cook, whisking constantly for 1 minute. Whisk in milk.

Add cauliflower, and season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until starting to soften, about 5 minutes. Remove from heat. Gradually stir in Gruyère.

Pour mixture into a 2-quart baking dish and sprinkle with bread-crumb mixture. Cover with aluminum foil. Bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil and bake until bread crumbs are golden brown, about 20 minutes more.

Nutrition information per serving:

Calories 387 Fat 22 g Sodium 428 mg

Carbohydrates 30 g Saturated fat 13 g Calcium 530 mg

Protein 19 g Cholesterol 66 mg Dietary fiber 4 g

Diabetic exchanges per serving: ½ milk, 2 vegetable, 1 bread/starch, 1 high-fat meat, 3 fat.

STEAMED CAULIFLOWER

Serves 4.

Toss steamed cauliflower with olive oil, or use it in today's recipes.

• Coarse salt

• 1 head cauliflower (about 2 lb.), cored and cut into small florets

Directions

Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add cauliflower, reduce to a simmer and cover. Cook until tender, 10 to 15 minutes.

CAULIFLOWER PURéE

Serves 4.

•¹/₂c. half-and-half

• 2 cloves garlic, smashed

• 2 tbsp. butter

• 1 recipe Steamed Cauliflower (see recipe)

• Coarse salt and ground pepper

Directions

In a small saucepan, bring half-and-half, garlic and butter to a boil over high heat. Remove from heat. Cover and let steep 10 minutes.

Discard garlic. In a food processor, blend cauliflower and half-and-half mixture until creamy. Season with salt and pepper.

Nutrition information per serving:

Calories 122 Fat 9 g Sodium 91 mg

Carbohydrates 8 g Saturated fat 6 g Calcium 62 mg

Protein 3 g Cholesterol 26 g Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.

CAULIFLOWER SALAD

Serves 4.

•¹/₂c. reduced-fat sour cream

• 2 tbsp. grainy mustard

• 1 tbsp. Dijon mustard

• 1 tbsp. fresh lemon juice

• Coarse salt and ground pepper

• 1 recipe Steamed Cauliflower (see recipe)

• 1 small red onion, finely chopped

• 2 ribs celery, thinly sliced

Directions

In a large bowl combine sour cream, mustards and lemon juice. Season with salt and pepper.

Add cauliflower, onion and celery. Toss to coat. Serve warm or at room temperature.

Nutrition information per serving:

Calories 92 Fat 4 g Sodium 250 mg

Carbohydrates 11 g Saturated fat 2 g Calcium 80 mg

Protein 4 g Cholesterol 12 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.

ROASTED SALMON WITH SPICY CAULIFLOWER

Serves 4.

• 4 cloves garlic

• 2 to 4 anchovy fillets, optional

•¹/₄to¹/₂tsp. red pepper flakes

• Coarse salt and ground pepper

• 2 tbsp. olive oil

• 2 tbsp. anchovy oil (from can of anchovies) or olive oil

• 1 head cauliflower (about 2 lb.), cored and cut into large florets

• 4 skinless salmon fillets (6 to 8 oz. each)

• 4 thin lemon slices, halved, plus 4 wedges for serving

Directions

Preheat oven to 450 degrees. Gather garlic, anchovies (if using) and red pepper flakes into a pile. Using a chef's knife, coarsely chop. Season generously with salt. Using flat side of knife blade, mash mixture into a paste.

In a large bowl, combine paste, oils and cauliflower. Toss to coat. Spread in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.

Season salmon with salt and pepper. Push cauliflower to sides of pan and place fillets in the center. Arrange two half-slices of lemon on each fillet. Bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

Nutrition information per serving:

Calories 401 Fat 23 g Sodium 140 mg

Carbohydrates 8 g Saturated fat 5 g Calcium 55 mg

Protein 39 g Cholesterol 164 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, 5 lean meat, 1½ fat.