1 head cauliflower, cut into large florets
1 1/4 cup skim milk
3 Tbsp. all-purpose white flour
1/2 cup nonfat cottage cheese
1/2 cup shredded Swiss or Gruyere cheese
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
3 Tbsp. fresh grated parmesan cheese
1 1/2 Tbsp. unseasoned fine dry breadcrumbs
Set rack in upper portion of oven; preheat oven to 375*F. Spray a shallow 2 quart baking pan with nonstick cooking spray.
Steam cauliflower until tender but not soft, about 5 to 7 minutes. Refresh under cold water and set aside.
In a medium sized heavy saucepan, scald 1 cup milk over medium heat. In a small bowl, stir together flour and the remaining 1/4 cup cold milk to make a smooth paste. Stir into the hot milk mixture and cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from the heat and whisk in cottage cheese, Swiss cheese, salt and pepper. Transfer to a food processor or blender and puree until smooth.
Spread one third of the sauce in prepared baking dish. Arrange 1/2 of cauliflower over it. Add another third of sauce, then the other half of cauliflower. Top with remaining sauce and sprinkle with crumbs. Bake for 30 minutes or until golden brown and bubbly.
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