Cauliflower and Spinach Gratin

[Guest guest]

Cauliflower and Spinach Gratin 01-DEC-99 p. 56

8 servings—Lacto

 

Assemble, but do not bake, the gratin up to 2 days

ahead and refrigerate. If desired, use a

disposable/recyclable aluminum lasagna pan.

 

1 large head cauliflower (about 2 3/4 lbs.),cut into

small florets

10 oz. fresh spinach, stemmed and rinsed well

2 slices whole-wheat bread, crusts trimmed and

discarded, bread torn into large pieces

1 Tbs. olive oil

12 oz. low-fat soft or firm silken tofu (1 1/2 cups)

1/3 cup Dijon mustard

1/2 tsp. salt

1/2 tsp. freshly ground pepper

Pinch of cayenne pepper

3/4 cup freshly grated Parmesan cheese (3 oz.)

Preheat oven to 375°F. Coat shallow 2-quart gratin or

baking dish (approximately 11 1/2 x 8 inches) with

cooking spray.

 

Bring large pot of lightly salted water to a boil. Add

cauliflower and cook until tender, 7 to 9 minutes.

Drain, rinse under cold running water and drain again.

Set aside.

 

In same pot over medium-high heat, cook spinach with

just rinsing water clinging to leaves, stirring often,

just until wilted, 3 to 5 minutes. Drain, rinse under

cold running water and drain again. Press out excess

water. Set aside.

 

In food processor, process bread until coarse crumbs

form. Transfer to small bowl. Add oil and toss to

coat; set aside.

 

In food processor, combine tofu, mustard, salt, pepper

and cayenne and process until smooth and creamy. Add

Parmesan and pulse just until mixed in. Scrape into

large bowl. Add cauliflower and spinach; stir with a

rubber spatula to coat with sauce.

 

Scrape vegetable mixture into prepared gratin dish,

distributing evenly. Sprinkle reserved bread crumb

mixture evenly over top. Bake until gratin is heated

through and top is golden brown, 35 to 45 minutes.

Serve hot.

 

PER serving: 137 CAL; 11 G PROT; 6 TOTAL FAT (2 SAT.

FAT); 12 G CARB.; CHOL; 490 MG SOD.; 4 FIBER

 

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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