Cauliflower Gratin with Parmesan-Rye Crisp
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
You’ll never guess how low in fat and points this creamy and satisfying gratin is!
Ingredients
Uncooked cauliflower
2 head(s), medium, washed and cut into florets
Plain lowfat Greek yogurt
⅓ cup(s)
Kosher salt
2 tsp(s)
White pepper
¼ tsp(s)
Ground nutmeg
⅛ tsp(s)
Cayenne pepper
1 pinch(es)
Butter flavour cooking spray
1 spray(s)
Rye melba toasts
5 slice(s)
Grated Parmesan cheese
⅓ oz
Instructions
1
Preheat oven to 450. Cover florets by several inches of salted water in a large saucepan. Bring to a boil and cook for 20-30 minutes until extremely tender. Drain well and puree in blender (or back in saucepan with immersion blender) with yogurt, salt, pepper, and spices. Season to taste with additional salt as needed. Spray a medium casserole dish with butter flavor cooking spray and pour cauliflower puree in. Top with cracker crumbs and parmesan and bake for 15-20 minutes or until lightly browned and bubbly.
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