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

• 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.

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:

Calories387Fat22 gSodium428 mg

Carbohydrates30 gSaturated fat13 gCalcium530 mg

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

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 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.

Nutrition information per serving:

Calories122Fat9 gSodium91 mg

Carbohydrates8 gSaturated fat6 gCalcium62 mg

Protein3 gCholesterol26 gDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.

Serves 4.

•¹/₂c. reduced-fat sour cream

• 2 tbsp. grainy mustard

• 1 tbsp. Dijon mustard

• 1 tbsp. fresh lemon juice

• 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.

Nutrition information per serving:

Calories92Fat4 gSodium250 mg

Carbohydrates11 gSaturated fat2 gCalcium80 mg

Protein4 gCholesterol12 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.

Serves 4.

• 4 cloves garlic

• 2 to 4 anchovy fillets, optional

•¹/₄to¹/₂tsp. red pepper flakes

• Coarse salt and ground pepper

• 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

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:

Calories401Fat23 gSodium140 mg

Carbohydrates8 gSaturated fat5 gCalcium55 mg