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Cauliflower Pudding Recipe
|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|
Serving size: Complete recipe
Calories 446 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 5.4 g26.9%
Trans Fat 0 g
Cholesterol 27.5 mg
Sodium 310.5 mg12.9%
Total Carbohydrates 71 g23.6%
Dietary Fiber 18.8 g75.3%
Sugars 29.4 g
Protein 29 g57.3%
Vitamin A 56.9% Vitamin C 507.1%
Calcium 55.6% Iron 27.2%
*Based on a 2000 Calorie diet
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.