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Ingredientes
- 1 head cauliflower Salt as needed
- 1 Tbsp. butter
- 1 x garlic clove chopped
- 1 1/2 c. nonfat lowfat milk
- 3 Tbsp. flour
- 1/2 c. low-fat lowfat sour cream
- 1 Tbsp. chopped dill
- 1/8 tsp freshly-grnd white pepper
- 1 c. fresh bread crumbs
- 1 Tbsp. minced fresh parsley
Direcciones
- Remove leaves from cauliflower; break into large florets. Cook in boiling salted water till tender, 15 to 20 min. Drain in colander, reserving 1/2 c. liquid from cooking cauliflower.
- Heat 1 tsp. butter in small saucepan. Add in garlic and saute/fry over medium-low heat, stirring, about 1 minute. Stir in lowfat milk and reserved liquid from cooking cauliflower; heat to simmering. Blend together flour and lowfat sour cream till smooth. Stir into lowfat milk mix. Bring to boil over medium-high heat, stirring constantly with whisk. Reduce heat to medium-low and simmer till thickened, 1 to 2 min. Stir in dill, 1/2 tsp. salt and white pepper.
- Pour half of sauce into 10- by 1 1/2-inch round baking dish. Arrange cooked cauliflower in single layer proportionately on top. Pour remaining sauce over cauliflower to cover proportionately.
- Heat remaining butter in small skillet over low heat. Add in bread crumbs and 1/8 tsp. salt. Stir to coat crumbs proportionately with butter. Cook and stir 1 to 2 min to lightly toast crumbs. Spoon crumbs proportionately over top of cauliflower in dish. Bake at 375 degrees till casserole is bubbly and crumbs browned, about 30 min. Sprinkle with parsley before serving.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 185 | |
| Calories from Fat 61 | 33% |
| Total Fat 6.98g | 9% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 204mg | 9% |
| Potassium 377mg | 11% |
| Total Carbs 24.42g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.93g | 3% |
| Protein 7.61g | 12% |
