1 cored medium-sized cauliflower (cut into florets)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour or gluten-free flour
1 can organic tomatoes, pureed with their juice (14 to 15 ounces)
¼ cups skim milk or unsweetened almond/cashew milk
1 teaspoon dried thyme or crumbled oregano
1 tablespoon grated Parmesan cheese
2 tablespoon fine dry bread crumbs
- Preheat oven to 375F. Lightly grease a shallow baking dish (1 quart). Steam the cauliflower for 10 to 12 minutes or until crisp-tender in a steamer or colander placed over a large saucepan of boiling water.
- Melt the butter in a large heavy saucepan. Add the flour and cook for 30 seconds while stirring constantly. Add the tomatoes, milk, thyme, salt, and pepper. Simmer the mixture for 5 minutes or until thick while stirring constantly. Remove from heat and stir in the cheese and cauliflower.
- Spoon the mixture into the prepared baking dish, sprinkle the bread crumbs on top, bake uncovered for 15 minutes or until bubbling.
Preparation time: 12 min
Cooking time: 32 min