Cauliflower Cheese Bake

QUICK FIX

By LINDA GASSENHEIMER

Tribune News Service (TNS) I had a head of cauliower in my fridge and decided to turn it into a cheesy, crisp, easy vegetarian dinner. I cooked the cauli ower in the microwave oven, mashed it and added the other ingredients. Then I _nished the dish under the broiler and dinner was ready in 10 minutes.

A Tomato Onion Salad completes the meal.

Helpful hints:

The cauliower can be boiled in a pot of water instead of cooking it in the microwave oven.

To shorten preparation, buy chopped fresh onion in the produce section of the market.

You can serve a washedready-to-eat green salad instead of the Tomato Onion Salad.

Cauliflower Cheese Bake

1 head cauliflower 5 cups (1 pound) 2 tablespoons reduced-fat mayonnaise 1 tablespoon Dijon mustard 2 teaspoons minced garlic 4 chopped scallions, about 1/2 cup 1 egg 1 cup reduced fat shredded sharp Cheddar cheese, divided use 1 cup panko breadcrumbs on top, divided use Salt and pepper Vegetable oil spray

Cut cauliower into orets about 1 to 2 inches and place in a microwave-safe bowl. Cover with a plate or plastic wrap and microwave on high for 6 to 7 minutes until orets are fork soft. Remove and mash cauliower with a fork. It should be a little like lumpy potatoes. Add the mayonnaise, mustard, garlic, scallions and egg. Mix well. Add 1/2 cup cheese, 1/2 cup panko breadcrumbs and salt and pepper to taste. Mix well.

Preheat broiler. Spray a 10 by 8 casserole with vegetable oil spray. Spoon the cauliower mixture into the dish. Sprinkle the remaining 1/2 cup breadcrumbs on top. Place under the broiler 6 inches from heat for 30 seconds. The crumbs should be golden. Watch to make sure the breadcrumbs do not burn. Remove from the broiler and add the remaining 1/2 cup cheese over the top of the breadcrumbs. Place under the broiler for 1 minute or until the cheese melts. Remove and serve on two dinner plates.

Yield 2 servings. Per serving: 390 calories (33 percent from fat), 14.5 g fat (4.4 g saturated, 4.8 g monounsaturated), 105 mg cholesterol, 26.4 g protein, 41.7 g carbohydrates, 7.0 g _ber, 851 mg sodium.

Tomato and Onion Salad

2 cups washed, ready-to-eat Romaine lettuce cut into bite-size pieces 1 ripe medium tomato, washed and cut into eighths 2 tablespoons reduced fat oil and vinegar dressing 2 tablespoons diced red onion

Add lettuce and tomato to bowl and toss with dressing. Sprinkle diced onion on top. Divide in half and serve on two dinner plates with the Cauliower Cheese Bake.

Yield 2 servings. Per serving: 39 calories (29 percent from fat), 1.3 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 1.6 g protein, 6.7 g carbohydrates, 2.3 g _ber, 13 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks. Email her at Linda@DinnerInMinutes.com.

Cauliflower Cheese Bake with Tomato and Onion Salad.

Linda Gassenheimer / TNS