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Photo of Cauliflower Gratin with Parmesan-Rye Crisp by WW

Cauliflower Gratin with Parmesan-Rye Crisp

1
PersonalPoints™ per serving
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 toast(s)

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.

Notes

Gratin can be assembled the night before and baked just before serving. Just bring to room temperature or leave in the oven a bit longer to warm all the way through.

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