Salads and Vegetables: Vegetable Dishes: Cauliflower and Corn Gratin

Children will enjoy this cauliflower and corn in a cheesy sauce.

Author: Sanitarium Health Food Company
Date: June 20, 2013

Serves: 6 person(s)
Yield: 6 x approx. 1/2- cup servings

Preparation Time: 20 mins
Cooking Time: 35 mins

Ingredients:

3 Tbsp flour
1 1/2 cup plain soy milk
1/2 cup + 1 Tbsp vegetable stock
1 (10.5 oz) can creamed corn
1/4 cup chopped parsley (divided)
1/2 tsp salt
1/2 cup grated low-fat cheese
1 cauliflower, trimmed, broken into florets, and cooked

Directions:

Preheat oven to 350ºF.

Place flour in a saucepan. Gradually add soy milk and stock, stirring until smooth. Cook over medium heat, stirring continuously until mixture boils and thickens. Stir in creamed corn, 2 tablespoons of the parsley, salt, and cheese.

Mix cauliflower into the sauce and place into a lightly greased oven-proof casserole dish.

Sprinkle remaining 2 tablespoons parsley over the cauliflower mixture. Bake in preheated oven for 30 minutes.

Microwave Directions:

Place flour in a microwave bowl; gradually add soy milk and stock, stirring until smooth. Microwave on HIGH for 3 minutes, stirring after every minute until mixture thickens. Stir in creamed corn, 2 tablespoons of the parsley, salt, and cheese.

Mix cauliflower into the sauce and place into a lightly greased oven-proof casserole dish.

Sprinkle remaining 2 tablespoons parsley over the cauliflower mixture.
Microwave on HIGH for 4 to 5 minutes until heated through, then place under the grill until golden brown and crisp.

Variations:

If desired, sprinkle additional shredded cheese over top of casserole before baking.

Serving suggestion is not included in the nutritional analysis.