Roasted Cauliflower Gratin
Ingredients
- 250 ml or 1 cup All-Bran Original* cereal
- 30 ml or 2 tbsp butter or margarine, melted
- 1 ml or 1/4 tsp seasoning salt
- 1 L or 4 cups cauliflower or broccoli florets
- 50 ml or 1/4 cup butter or margarine
- 50 ml or 1/4 cup all-purpose flour
- 375 ml or 1 1/2 cups 2% milk
- 1 chicken bouillon cube
- 375 ml or 1 1/2 cups shredded old Cheddar cheese
Directions
1. In small bowl, mix together cereal, the 30 ml (2 tbsp) melted butter and seasoning salt. Set aside.
2. In large saucepan, cook cauliflower (or broccoli) until tender-crisp. Drain well. Place in 2 L (8 cup) casserole. Set aside.
3. In large saucepan over medium heat, melt the 50 ml (1/4 cup) butter. Whisk in flour. Cook for 1 minute, stirring. Whisk in milk. Add bouillon cube. Cook, stirring constantly, until mixture comes to a boil. Cook, stirring, one minute longer. Stir in cheese until melted. Pour sauce over cauliflower (or broccoli).
4. Sprinkle top with cereal mixture. Bake at 180°C (350°F) for 25 to 30 minutes, until heated through and sauce is bubbly.
YIELD: 6 servings
PER SERVING:
310 Calories
13 g Protein
19 g Carbohydrate
22 g Fat
6 g Dietary Fibre
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
