Updated on:
October 19, 2012
Nutrition Information (per serving)
calories
6
protein
30 g
sodium
794 mg
carbohydrates
27 g
fat
13 g
fiber
6 g
cholesterol
36 mg
Ingredients
Cheese Sauce
⅓ cup diced onions
1½ tsp canola oil
Pinch ground cloves
¼ tsp black pepper
1 bay leaf
2½ Tbsp cornstarch
2½ cups low-fat milk
1 tsp sea salt
1½ cups grated Swiss cheese
½ cup grated Parmesan cheese
1 tsp garlic powder
Topping
½ cup Panko breadcrumbs
1 Tbsp grated Parmesan cheese
¾ tsp garlic powder
½ tsp salt
Pinch black pepper
2 lb cauliflower, cut into florets, about 6 cups
Instructions
- Preheat oven to 425F.
- Lightly coat a 2-quart casserole dish with canola oil spray. Steam cauliflower for 5 to 6 minutes, or until tender. Place in a casserole dish.
- In a large sauce pan, sauté onions in canola oil until translucent. Add cloves, pepper and bay leaf.
- In a small bowl, combine cornstarch with 2 tablespoons of the milk to make a paste. Add remainder of milk to onion mixture and whisk in cornstarch slurry with a wire whisk. Bring to a simmer and cook over medium heat until thickened, about 2 minutes. Remove from heat and add salt and garlic powder. Remove bay leaf. Whisk in cheese until melted.
- In a small bowl, combine ingredients for topping and mix well.
- Top cauliflower with cheese sauce. Sprinkle with breadcrumb mixture. Lightly spray with canola oil. Bake for 10 to 15 minutes, or until light brown and bubbly.
