Makes 4-6 servings


11/2 cups (loosely packed) grated cheese - a mixture of cheddar, aged jack, Parmesan or Romano, aged Gouda

2 cups warm well-seasoned béchamel (see recipe below)

3 cups blanched, steamed, or lightly roasted cauliflower florets

1/4 cup bread crumbs


1. Heat oven to 375 degrees. Add 1¼ cup of the grated cheese to the warm béchamel and stir until cheese is melted. Butter a Pyrex or ceramic gratin dish with at least a 1 quart capacity. Add the cauliflower. Pour the cheese sauce over the cauliflower. Sprinkle the bread crumbs and reserved cheese on top. Bake until lightly brown and bubbly.

Per serving (based on 6): 79 calories; 9 grams protein; 6 grams carbohydrates; 2 grams sugar; 2 grams fat; 6 milligrams cholesterol; 221 milligrams sodium; 1 gram dietary fiber.EndText