Cheesy Cauliflower Casserole

For those of you who think I do nothing but bake all day, here is a healthier recipe.  I rejoined Weight Watchers this week so the baking has been put on hold for awhile (but with the holidays so near I don’t think it will be too long!)  This recipe is adapted from a WW magazine.  I’ve made it a few times and I think it is yummy.  Alan mostly agrees, though I think he’d take something full-fat and loaded with chicken over this :)

Cheesy Cauliflower Casserole

1 c. shredded Swiss cheese (divided in half)
1/4 c. grated Parmesan
6 c. steamed cauliflower florets
3 Tbsp flour
1/4 tsp salt
1/8 tsp cayenne
1 clove of garlic, minced
1 1/2 c. fat-free half-and-half
3 Tbsp chopped parsley (I used the freeze dried variety)

Mix 1/2 cup of Swiss cheese with the Parmesan and set aside.

Put the steamed cauliflower into a 2qt baking dish.

Heat the half-and-half over a low heat, add flour, salt, cayenne, and garlic. Cook until it thickens, whisking frequently, about 4 minutes. Add the other 1/2 cup of Swiss cheese and parsley.

Pour over the cauliflower and top with mixed cheeses.

Broil 3-5 minutes, until golden brown on top.

3 POINTS per 1 cup serving. Variations: use low-fat Swiss cheese to reduce points to 2 per 1 cup serving. The original recipe also said to added 3 oz. Canadian bacon strips at the end with the cheese and parsley. I skipped that step, obviously. It will also increase the points value.

PS. Sorry no fancy photo! I didn’t think about posting the recipe until after the leftovers were tucked nicely (and messily!) away in the fridge.

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