Prep time: 10 minutes | Cook time: 45 minutes | Serves: 8
1 head cauliflower, cut into florets
1 cup low-fat cottage cheese
1 cup low-fat plain Greek yogurt
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
2 ounces (½ cup) shredded aged white Cheddar cheese
2 ounces (½ cup) shredded mild Cheddar cheese
1 cup low-fat cottage cheese
1 cup low-fat plain Greek yogurt
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
2 ounces (½ cup) shredded aged white Cheddar cheese
2 ounces (½ cup) shredded mild Cheddar cheese
1 Preheat
the oven to 350°F.
2 Fill
a medium pot one-third full with water, and place a steamer basket
3 Add
the cauliflower to the steamer basket, cover the pot, and reduce the
the florets are soft. Alternatively, you can steam the cauliflower with 2
tablespoons of water in the microwave on high for about 4 minutes, or
until tender.
the florets are soft. Alternatively, you can steam the cauliflower with 2
tablespoons of water in the microwave on high for about 4 minutes, or
until tender.
4 While
the cauliflower steams, mix together the cottage cheese, yogurt,
5 Drain
the cauliflower in a large colander, and gently mash it with a
6 Stir
the cauliflower pieces into the cottage cheese mixture. Add the
7 Transfer
the cauliflower mixture to an 8-by-8-inch or 11-by-7-inch baking dish. Bake for about 30
minutes. It is done when the edges begin to brown.
8 Serve
immediately.
Per Serving (½ cup):
Calories: 147; Total fat: 7g; Protein: 13g; Carbs: 8g; Fiber: 2g; Sugar: 4g; Sodium: 263g
Calories: 147; Total fat: 7g; Protein: 13g; Carbs: 8g; Fiber: 2g; Sugar: 4g; Sodium: 263g
