Cauliflower And Tomato Au Gratin
|Cauliflower||1 Medium, cored and cut into florets|
|Unsalted butter/Margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Canned low sodium tomatoes||14 1⁄2 Ounce, pureed in their juice (1 Can)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
|Fine dry bread crumbs||2 Tablespoon|
1 Preheat the oven to 375° F.
Lightly grease a shallow 1 quart baking dish.
In a steamer or colander placed over a large saucepan of boiling water, steam the cauliflower for 10 to 12 minutes or until crisp-tender.
2 Meanwhile, in a large heavy saucepan, melt the butter over moderately low heat.
Add the flour and cook, stirring constantly, for 30 seconds or until smooth.
Stir in the tomatoes, milk, thyme, salt, and pepper.
Simmer the mixture, stirring constantly, for 5 minutes or until thick.
Remove from the heat and stir in the cheese and cauliflower.
3 Spoon the mixture into the prepared baking dish, sprinkle the top with the bread crumbs, and bake, covered, for 15 minutes or until bubbling