|Cauliflower head||1 Small, trimmed and chopped|
|Garlic||1 Clove (5 gm), minced|
|Chopped tomatoes/1 can low sodium tomatoes, drained and chopped||1 1⁄2 Cup (24 tbs), drained|
|Ground ginger||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cayenne pepper||1 Pinch|
|Flour||1 1⁄2 Tablespoon|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1 1⁄2 Tablespoon|
In a large heavy saucepan, bring an inch of unsalted water to a boil; add the cauliflower and cook, covered, for 5 minutes or until barely tender.
Preheat the oven to 375°F.
In a heavy 12 inch skillet, combine the garlic, tomatoes, ginger, black pepper, cayenne pepper, and cauliflower.
Cook, covered, over moderate heat for 10 minutes or until the cauliflower is tender.
Boil away any remaining liquid by raising the heat to high and uncovering the skillet.
Using an electric blender or a food processor, puree the cauliflower mixture in 3 batches for 30 seconds each.
In a large bowl, stir together the flour, yogurt, cheese, and cauliflower.
Transfer to an ungreased 9 inch pie pan and bake 20 minutes or until crusty on top.