Serves: 6
Total Calories: 78

4 cups fresh cauliflower florets (1 medium head)
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/2 cup skim milk
1/3 cup water
1/2 teaspoon chicken bouillon
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
1/4 teaspoon paprika

1. In medium nonstick saucepan, combine cauliflower and 1/4 cup water. Bring to a boil. Reduce heat cover and simmer 5 to 6 minutes or until cauliflower is crisp-tender. Drain spoon cauliflower into ungreased 1-quart ovenproof casserole. Set aside.

2. In same saucepan, heat oil over medium heat until hot. With wire whisk, stir in flour cook and stir 1 minute. Add milk, 1/3 cup water and bouillon blend well. Cook 3 minutes or until sauce boils and thickens, stirring constantly. Stir in cheese cook and stir until cheese is melted. Pour sauce over cauliflower. Sprinkle with bread crumbs and paprika.

3. Broil 4 to 6 inches from heat for 2 minutes or until bread crumbs are golden brown.

Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 80 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 125 mg 5% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 35% * Calcium: 10% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1 Fat

Nutritional Facts:

Serves: 6
Total Calories: 78
Calories from Fat: 42

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