Cauliflower Spinach and Chicken Gratin

Cauliflower Spinach and Chicken Gratin

From Wegmans.com

SERVES 6 ACTIVE TIME: 25 min TOTAL TIME: 1 hour 20 min

1 Rotisserie Chicken (any flavor), meat diced (3-4 cups), juices reserved
1 head cauliflower, broken into small florets (or 2 lbs cauliflower florets)
1 pkg (10 oz) Food You Feel Good About Fresh Spinach, large stems removed, rinsed
Salt and pepper to taste
1 cup Italian Classics Seasoned Bread Crumbs, divided
1 container (13 oz) Italian Classics Alfredo Sauce (Dairy Dept)
1/2 cup Wegmans Low-Moisture Part-Skim Shredded Mozzarella Cheese
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Extra-Virgin Olive Oil

You'll Need: 13 x 9-inch baking dish
Preheat oven to 350 degrees.

1. Add chicken and reserved juices, cauliflower, and spinach to extra-large mixing bowl; season with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.

2. Make topping: Combine remaining 1/2 cup of bread crumbs and basting oil in small bowl. Set aside.

3. Grease baking dish with olive oil; add chicken-vegetable mixture.

4. Bake, uncovered, 40 min, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.


Chef Tip(s):
Large stock pot can be used for mixing ingredients in step 1.
[Fruits & Vegetables ]

Vegetables: 1 cup(s)
[High Calcium ]

Calories: 400
Nutrition Info: Each serving (2 cups) contains 400 calories, 33 g carbohydrate, (5 g fiber), 32 g protein, 16 g fat, (7 g saturated fat), 90 mg cholesterol, and 770 mg sodium.

Farfalle with Cauliflower and Turkey Sausage (Cooking Light)

Farfalle with Cauliflower and Turkey Sausage (Cooking Light)

***Susan's Note: I made this with a side of Weight Watchers spinach/pine nuts/raisins. Yum. Hubby and I loved it. The picture shows peas and mushrooms, not in the recipe below, but you could add them instead of the cauliflower!


Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes.
Yield

4 servings (serving size: about 1 1/2 cups)
Ingredients

* 2 (4-ounce) links mild Italian turkey sausage
* 3 cups small cauliflower florets
* 2 tablespoons extra-virgin olive oil, divided
* 1/2 teaspoon salt, divided
* 5 garlic cloves, sliced
* 4 cups uncooked farfalle (bow tie pasta)
* 1/2 teaspoon crushed red pepper
* 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
* 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450°.

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
Nutritional Information

Calories:
436 (35% from fat)
Fat:
16.8g (sat 5.2g,mono 7.5g,poly 1.8g)
Protein:
24.1g
Carbohydrate:
48.2g
Fiber:
3.8g
Cholesterol:
62mg
Iron:
2.4mg
Sodium:
830mg
Calcium:
185mg

Lia Huber, Cooking Light, DECEMBER 2008

Cauliflower Gratin - Barefoot Contessa

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35317,00.html

Cauliflower Gratin
Copyright 2004, Barefoot in Paris, All Rights Reserved
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
User Rating: 5 Stars

Episode#: IG0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved