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Continued: Recipes: Cauliflower recipes

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  • Last update: October 9, 2013 - 1:42 PM

Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line a rimmed baking sheet with parchment paper.

Toss the cauliflower florets, oil and salt in a mixing bowl to coat. Spread the florets on the baking sheet, flat edges down. (Wipe out the bowl; you’ll use it again.) Bake on the lower rack for 20 minutes, then turn the oven on broil. Once it’s preheated, transfer the cauliflower to the top rack and broil for 7 to 10 minutes, until nicely browned and tender. Keep the broiler on.

Transfer the florets to the same bowl you first used. Add the cream, garlic, Gruyère cheese, half of the Parmigiano-Reggiano and all the pepper and nutmeg. Stir to incorporate, then spoon the cauliflower into a large gratin dish. Sprinkle with the remaining Parmigiano-Reggiano and return to the broiler for 5 minutes, until golden brown and bubbly. Serve hot.

Nutrition information per serving:

Calories 230 Fat 19 g Sodium 380 mg

Carbohydrates 8 g Saturated fat 8 g Calcium 250 mg

Protein 9 g Cholesterol 38 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 2 fat.

Cauliflower Risotto

Serves 6.

Note: When you grate cauliflower down to its core, you create rice-size pieces perfect for mimicking a classic risotto.

• 1 large head (2 lb.) cauliflower (outer leaves removed), cored and halved

• 2 tbsp. canola oil

• 1/2 small yellow onion, finely chopped (1/2 c.)

• 1/2 tsp. kosher salt

• 3/4 c. dry white wine

• 1 c. no-salt-added vegetable broth, warmed

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