Lightened Up Cauliflower Gratin

Photo: renee@mykitchenadventures

Ingredients

1 head of cauliflower (approx. 5 cups of florets) You could use frozen, if you like

1 cup fresh white bread crumbs (about 2 slices of bread, crusts removed, crumbled in f

1 teaspoon olive oil

1 cup skim milk

1/2 cup fat free half and half

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 pinch of ground nutmeg

2 slices of bacon, chopped

1/2 cup onion, chopped

2 cloves of garlic, minced

1/4 cup Parmesan cheese, grated

Preparation

Preheat oven to 375 degrees F. Spray an oven proof 2.5 quart casserole dish ( I used an 8 x 8" glass bakin g dish) with cooking spray and set aside. Micro steam cauliflower florets until crisp tender in covered dish. ( my microwave took about 5 minutes on HIGH ). Set aside. While cauliflower is cooking, in a large nonsick skillet, combine the fresh bread crumbs and the olive oil and cook until the crumbs are browned and crispy, stirring occasionally. Put into a small bowl for later.

In another small bowl ( I used a 4-cup glass measure ), combine the flour, milk, half and half, salt, pepper, and nutmeg. Whisk until well combined. Set aside.

In the same large nonstick skillet you previously used for the bread crumbs, fry the bacon until crispy, stirring occasionally. Add the onion and garlic and saute until soft, approx. 3 - 5 minutes. Stir in milk mixture, and bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat and stir in cooked cauliflower. Pour mixture into prepared casserole dish and cover with foil. Bake for 20 minutes or until bubbly.

Once out of the oven, remove the foil and top casserole with the Parmesan cheese and the browned bread crumbs. Let stand for 5 minutes. Serve and enjoy!