12 Ounces cauliflower florets — about 3 1/2 cups
2 Medium tomatoes — sliced
1 8 Ounces Can water chestnuts — sliced
2 green onions — with tops, chopped
1/4 Cup chopped celery
1/4 Cup chopped red bell pepper
1 Teaspoon basil
1/2 Teaspoon seasoned salt
1/4 Teaspoon black pepper
1/8 Teaspoon cayenne pepper
2 Tablespoons flour
1 Cup skim milk
4 Ounces reduced-fat sharp cheddar cheese — shredded
1/4 Cup seasoned bread crumbs
minced fresh parsley — (optional)
Steam fresh cauliflower florets about 5-7 min or frozen florets according to package instructions just until crisp tender; drain. Coat a saucepan with cooking spray. Saute green onions, celery, and bell peppers until limp. Add seasonings. Blend in flour and cook 1 min. Gradually add milk, stirring constantly. Simmer until mixture thickens. Remove from heat. Add cheese and stir until melted. In a 2-quart baking dish, layer half the cauliflower, sliced tomatoes and water chestnuts. Pour over half the sauce. Repeat layers ending with sauce. Sprinkle with bread crumbs and parsley. Bake at 350? F for 25-30 min until bubbly and top is a light golden brown.
per serving: 157 Kcal 4.0g Fat (2.2g sat fat) 22% CFF 517mg Na 4.4g fiber (11.2g PRO/4.0g FAT/22.2g CHO)