Low Calorie Cauliflower Gratin


Potato gratin is a beloved dish but this cauliflower gratin makes a fabulous healthy version. It’s a super rich-tasting, cheesy, vegetarian side dish, or main course dish. And yummy to serve as a side to chicken, beef, pork, or fish. So lovely, you can even serve it for company. Each serving has 147 calories, 5 grams of fat and 3 Blue WW Freestyle SmartPoints, and 3 Green.

Prep Time: 15 minutes

Cook Time: 30 minutes


Ingredients

1 head cauliflower, divided into 1-inch florets

1 cups onions, chopped

2 tablespoons light butter or SmartBalance light

2 teaspoons garlic, minced

¼ teaspoon dried mustard

1½ cups reduced-fat (2%) cottage cheese or ricotta cheese

⅔ cup buttermilk or reduced-fat milk

Salt and fresh ground pepper, to taste

6 tablespoons Parmesan Cheese, grated


Instructions

1. Preheat oven to 425 degrees. Spray a 9 x 9-inch baking pan with cooking spray.

2. Prepare the cauliflower into 1-inch florets. Add the florets to a pot of boiling water and cook, covered for about 5-8 minutes, until tender-crisp. Drain. Set aside.

3. Place onions in a microwave-safe small bowl and cook for about 1 minute in the microwave until soft. Melt butter in a medium non-stick pan. Add softened onions, garlic, and dried mustard. Sauté for 2 minutes. Stir continuously.

4. In a blender, add cooked onions, garlic, cottage cheese, buttermilk, and a little salt and pepper. Process until smooth. Add back to pan and mix in cooked cauliflower. Be sure to use a rubber spatula so as to not mash the cauliflower. Pour into baking pan and spread evenly. Sprinkle Parmesan cheese all over the top of casserole.

5. Bake until golden brown and sauce is bubbly, 35-40 minutes. Let gratin rest 10 minutes before slicing into 6 servings. This casserole will keep in the refrigerator for a few days and freezes great.

Makes 6 servings (each serving, 1 slice)


Food Facts
I call this dish Cauliflower Gratin but it’s kinda similar to a traditional British dish called cauliflower cheese. That dish consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce

This casserole can be eaten as a main course, for dinner or as a side dish to fish, chicken or beef. 


WW Freestyle SmartPoints 3-Blue
WW SmartPoints 3-Green
WW POINTS PLUS
4

SKINNY FACTS: for 1 serving
147 calories, 5g fat, 2g sat. fat, 19mg chol, 13g protein, 15g carbs, 4g fiber, 462mg sod, 7g sugar
FACTS for Freestyle SmartPoints
100 calories, 2g sat. fat, 10g protein, 3g sugar

Comments

  1. Sorry, Laurie. I just did a little editing to the recipe. Take a look at it again. I did add a new step 2.
    2. Prepare the cauliflower into 1-inch florets. Add the florets to a pot of boiling water and cook, covered for about 5-8 minutes, until tender-crisp. Drain. Set aside.

    I hope you enjoy this recipe!
    My best,
    Nancy

  2. Mine never thickened enough to slice. Maybe I should reduce the skim milk or add some flour? It was still tasty.

  3. Faye, I used reduced-fat milk or buttermilk which is heavier than skim milk. Since you used skim milk, that’s probably why it was too soft to slice. Next time use that type of milk or yes, use a bit less skim milk. Just so you know, although this casserole is not firm, once you cool it a bit, it will slice.

    My best,
    Nancy

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!