Light Cauliflower Gratin (low fat)
2 (12-oz) Pkg. fresh cauliflower florets.
1/3 reduced fat vegenaise or mayonnaise.
3/4 cup reduced fat Swiss cheese, Cheddar or soy cheese (if you are Vegan).
1/2 cup grated Parmesan cheese. granulated garlic.
1tbsp. granulated garlic
11/2 tbsp. Dijon mustard
3 tbsp. whole what breadcrumbs
1/2 tsp. paprika
Preheat oven to 350F.
Cook the cauliflower florets until “Al dente” (crisp -tender)
Drain and pat dry (do not have moisture). Spray a baking dish with a cooking spray and arrange the florets around it. Mix all the remaining ingredients beside the breadcrumbs and the grated Parmesan cheese.
Spoon the mixture over the florets. Mix the breadcrumbs Parmesan and paprika together and sprinkle over the mixture.
Bake for 25 to 30 minutes or until golden brown.
Notes: You can serve this dish with some cooked Quinoa or brown rice.
Options: You can add Sliced mushrooms to the florets, or some cooked (no salt or sugar) corn kernels.