New-style cauliflower au gratin
0
- Prep Time20 mins
- Total Time20 mins
- Makes4 to 6 side-dish servings or 2 or 3 entrée servings
© Royalty-Free/Masterfile
Ingredients
1 small cauliflower, calcium rich
1 tbsp olive oil
1 onion, thinly sliced
1 large garlic clove, minced
796-mL can diced tomatoes, drained
1/2 tsp Italian seasoning, or dried leaf oregano
1/4 tsp black pepper
1/2 cup crumbled feta, calcium rich
1/2 cup grated mozzarella, or Swiss cheese (calcium rich)
1/4 cup finely chopped fresh parsley, optional
Instructions
Core and cut cauliflower into bite-size pieces. You should have about 4 cups (1 L). Heat oil in a large saucepan set over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until onion has softened, about 3 minutes. Add drained tomatoes and Italian seasoning and pepper. Heat, stirring often. When hot and bubbly, add cauliflower. Continue to cook, covered and stirring occasionally, until cauliflower is almost cooked, from 8 to 10 minutes.
Meanwhile, adjust oven rack for broiling and preheat broiler. Spoon cauliflower mixture, including juice if you wish, into a square 8-inch (2-L) baking dish or 9-inch (23-cm) pie plate or other shallow casserole dish. Then evenly sprinkle casserole with cheeses.
Place 4 inches (10 cm) from broiler. Broil until cheese is bubbly and golden, from 6 to 8 minutes. Serve right away sprinkled with parsley.
Nutrition (per serving)
Calories 119, Protein 5.8g, Carbohydrates 9.3g, Fat 7.2g, Fibre 2.4g.
Here's a hearty side dish to serve with beef or chicken. Or make it a light hot supper by serving with a green salad and whole wheat rolls.
Make ahead
Prepare cauliflower and place in a plastic bag. Then prepare tomato mixture up to point of adding cauliflower. Cover and refrigerate for up to 2 days. When ready to serve, heat tomato mixture until hot and bubbly, then add cauliflower and continue with recipe.
Entertaining tip
Spoon cauliflower mixture into an au gratin dish, quiche plate or other pretty heatproof shallow dish. Then sprinkle with cheeses and broil. Sprinkle with chopped fresh coriander or parsley for added color.