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A lighter version of a classic white sauce coats this cauliflower dish that’s perfect for a potluck buffet. Healthy Cooking Test Kitchen
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 142 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 257 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.
Originally published as Cauliflower Au Gratin in Healthy Cooking December/January 2010, p31
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Apr. 09, 2012 by Nitnole711
Followed the recipe precisely, easy to make. It tasted ok, just a bit bland. I will definitely make this again, but will add more S&P and ground mustard, and will probably add some garlic for sure!
Reviewed on Jan. 25, 2012 by maryvandorin
I made only a half a batch because there are only 2 in household. I didn't any other changes and it was very good.
Reviewed on Nov. 26, 2011 by jwatsv
Excellent AND easy. I cubed some whole wheat toast for the croutons.
Reviewed on Jul. 25, 2011 by melodiek
Excellent taste and everyone loved it. I made it in the microwave in a covered stone cooker due to conflicts with the oven and it turned out great.
Reviewed on Jun. 04, 2011 by sdipiazza
Made this for dinner last night. I cut the recipe in half, added salt to the water when cooking the cauliflower and added a little extra salt and ground mustard to the sauce. It was delicious.
Reviewed on Apr. 25, 2011 by MaryMBishop
This was such a family hit at Easter, I plan to make it again soon. I used seasoned crushed croutons in place of the bread crumbs. Many of our children thought they were potatoes!
Reviewed on Sep. 13, 2010 by grammybear04
I made this and it is absolutely the best ever. lost recipe and am so glad I found it again
Reviewed on Nov. 28, 2009 by deadeye
best i ever had was a big hit at thanksgivings
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