Cauliflower au gratin - low fat!
Taken from Betty Crocker's "Easy Everyday Vegetarian" Meatless Main Dishes You'll Love Book! Enjoy!
1 Medium head cauliflower (2 lbs)
1 Medium red onion, cut into wedges (I use more as I love onions!)
1 Tablespoon fresh lemon juice
1 Tablespoon olive or vegetable oil
2 Large cloves garlic, finely chopped (again I use more as I love garlic!)
1 Tablespoon chopped fresh parsley
1/2 Teaspoon coarsely ground pepper/peppercorns
2 Tablespoons freshly grated or shredded Parmesan Cheese
2 Tablespoons freshly grated or shredded Asiago Cheese
1/4 Cup shredded Provolone Cheese (1 oz)
(Feel free to subsitute your favorite cheeses. I did not have provolone and used Mozzarella and it was great!)
1. Separate cauliflower into florets. In 3-quart saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup wter) to boiling. Add cauliflower, onion and lemon juice; cover and heat to boiling. Reduce heat; simmer about 6 minutes or until caulifloer is tender. Drain.
2. Mix all three cheeses together.
3. Heat oven to 425 degrees F. In ungreasted 9-inch square pan, mix oil, garlic and parsley. Place in heated oven for 5 minutes. Spread cauliflower and onion in pan; Mix the mixtures together along with pepper/peppercorn and 1/2 of the cheese mixture. Top the entire thing with the other 1/2 of the cheese mixture.
4. Bake uncovered about 20 minutes or until cheese is melted and froms a golden brown crust.
5. Eat! Yummy!