Ingredients
For the roasted cauliflower:
1 medium-large cauliflower (1-1/2 pounds), cut into pieces
1 onion, cut into thin wedges
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
For the sauce:
2 tablespoons olive oil
1 teaspoon chopped garlic
1 bay leaf
1/2 teaspoon salt
1-1/2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1/2 cup reduced-sodium chicken stock
1 cup (8 ounces) Glucerna® Homemade Vanilla Shake
Nonstick cooking spray
For the topping:
1/2 cup panko (Japanese bread crumbs)
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
Directions
- Preheat the oven to 425°F. Line a baking tray with parchment paper.
- In a mixing bowl, combine the cauliflower, onion pieces, oil, and pepper. Place on the prepared tray and roast for 10 minutes.
- Toss the pieces and continue to roast another 10 minutes. The cauliflower should be tender. Remove from oven.
- For the sauce, heat the oil in a saucepan over medium heat. Add the garlic, bay leaf, salt, and flour.
- Cook for 1 minute. Stirring the entire time, pour in the chicken stock and whisk until smooth and the mixture comes to a boil.
- Remove from the heat and add the mustard and Glucerna Shake. Return to the heat and cook, stirring the entire time, until the sauce is very hot. Do not bring to a boil. Remove the bay leaf.
- Lightly mist a baking dish with nonstick cooking spray and place the roasted vegetables in the pan. Pour the sauce over the cauliflower.
- In a small bowl, combine the panko and Parmesan cheese and sprinkle over the cauliflower.
- Place baking dish in the oven and bake for 8 to 10 minutes or until the bread crumbs are toasted.
- Sprinkle with parsley and serve.
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| Serving Size 10-1/2 Cup (133g) servings | Amount Per Serving 1/2 Cup (133g) | %DV* |
| | Total Fat 6g | 9% |
| | Saturated Fat 1g | 5% |
| Calories 110 | Cholesterol 0mg | 0% |
| Calories from Fat 50 | Sodium 240mg | 10% |
| | Total Carbohydrate 12g | 4% |
| | Dietary Fiber 3g | 10% |
| | Sugars 3g | |
| | Protein 4g | |
| Vitamin A 4% Vitamin C 70% Calcium 6% Iron 6% |
© 2008 Abbott Laboratories