Cauliflower Casserole

As part of the Florida Hospital Diabetes Institute Kitchen Demonstration Series,our nutritionists prepare easily prepared menu items and supply recipes for diabetic patients to make on their own.

This regular series was recently featured on FHTV News and the recipe is below. Be sure to check back for future dates and programs.

Cauliflower Casserole

Ingredients:

4 cups cauliflower florets

1 ½ cups sliced carrots

12 ounce can evaporated skim milk

¼ cup water

1 teaspoon  Dijon mustard

½ teaspoon Worcestershire sauce

1 Tablespoon fresh lemon juice

¼ teaspoon salt

Pinch each cayenne pepper, cumin, and turmeric

¼ cup Parmesan cheese

Smoked paprika

Putting it together:

• Steam cauliflower until desired tenderness
• Simmer carrots in evaporated milk and water until soft
• In blender, blend carrot mixture until very smooth, adding mustard, Worcestershire, lemon juice, salt, cumin, and turmeric for lest minute of blending
• Lightly coat bottom of baking dish with spray oil
• Spread cauliflower, spoon carrot mixture over the top, sprinkle with Parmesan
• Put into preheated broiler (about 4 inches from element) to lightly brown
• Dust top with smoked paprika before serving

Notes:

Presents beautifully-sure to get new converts to loving cauliflower & carrots

Calories  61

Carbohydrate 10 grams               

Protein  5 grams

Fat <1gram

Sodium 110 mg

Fiber 2grams