Cauliflower Pudding Recipe
Cauliflower in pimiento sauce is a peppy vegetable recipe. Flavored with garlic and cooked in broth, the cauliflower in pimiento sauce is prepared with added onions. Tossed and served with minced parsley on top, it is savory yet simple.
Ingredients
1 small head cauliflower trimmed and chopped
1 clove garlic, minced
1 1/2cups chopped tomatoes or 1 can low sodium tomatoes, drained and chopped
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
Pinch cayenne pepper
1 1/2 tablespoons flour
1/2 cup plain low fat yogurt
1 1/2 tablespoons shredded Swiss cheese
Directions
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.
Drain.
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.
Drain.
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.
