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This is taken from Pinch of Nom Comfort Food: a hundred slimming and satisfying recipes via Kate Allinson and Kay Featherstone, £10, Bluebird, now available
LOADED CAULIFLOWER CHEESE
Just when you come up with an aged cauliflower cheese can’t be better!Add tender cauliflower to a silky cheese sauce and top it with a crispy combination of breadcrumbs that is precisely what you want after a cold day. You can even combine it by sprinkling it with chopped and cooked smoked bacon (as well as chives) just before serving, for a quick meal at its finest. Try this with some of the other recipes in our book: Shredded ham in mustard sauce or Sunday beef in a saucepan.
PREPARATION: five MIN; COOKING: 30 MIN; FOR FOUR PEOPLE, Vegetarian (Use Italian Vegetarian Cheese) Freezeable PER SERVING: 301 KCAL / 32G CARBOHYDRATES
Ingredients
500 g cauliflower in bunches
low-calorie cooking spray
1 onion, peeled and thinly sliced
1 clove of peeled and crushed garlic
3 tablespoons flour
300 ml skimmed milk
2 teaspoons Dijon mustard
1/2 teaspoon sriracha sauce
100 g low-fat cream cheese (less than 5% fat)
30 g grated Parmesan cheese
sea salt and freshly trodden black pepper
FOR FILLING
1 slice of whole wheat bread
40 g grated soft cheddar cheese
1 scallion, thinly sliced and cut (optional)
1 Preheat the oven to 200 ° C (rotating temperature 180 ° C / thermostat 6).
2 Cook cauliflower in a pot with boiling water for 8 to 10 minutes, until tender, then drain it well. While the cauliflower is cooking, sprinkle a pan with a low-calorie spray oil and place it over low heat.
3 Add the onion and garlic and sauté for five minutes until golden and tender. Remove from heat and set aside.
4 Put the flour and one hundred ml of milk in a small saucepan and place it over low heat, beating for 1-2 minutes until it begins to thicken, then load 100 ml of milk and beat again and heat for 1-2 minutes until it begins to thicken Add the last hundred ml of milk and heat for 1-2 minutes until it thickens, then raise the mustard and sriracha, add the cheese to the cream, then raise the grated cheeses and beat until melted and the sauce is creamy Season with salt and pepper.
5 Place the tired cauliflower in a baking dish, add the onion and garlic and pour over the cheese sauce.
6 Mix the bread for the crumb filling in a food processor (or use a grater), place it in a bowl and add the grated cheddar cheese, sprinkle the breadcrumbs over the cauliflower cheese and put in the oven for 10 minutes until it is most sensitive. it is crispy and golden. Sprinkle with scallion (if used) and serve.
QUICK TIP: You can load 2 bacon medallions into this recipe to get an additional 23 kcal consistent with the serving. Fry until crispy in a pan, then cut into slices and sprinkle on top.
CHANGE THIS: Swap skim milk for a non-dairy milk option and adjust calories accordingly.