Linda’s recipe, next, requires no coaxing to try this delicious treat.
Roasted Cauliflower Casserole With a Mexican Cheese Twist
Roasting the cauliflower for this casserole brings out the natural sugar and gives the vegetable a sweet crunchy texture, says Linda Weiss, the chef. Then adding more textures and seasonings has taken a mild vegetable to another level. I cut the fat content by using fat free half-and-half for the sauce, and reduced-fat cheese. I think you will like this one.
First, prepare the cauliflower:
1 tablespoon olive oil
1 large head cauliflower, cored and cut from the whole cauliflower top, into 1/2-inch slices (about 6 cups roasted)
Lawry’s seasoning salt
1 cup shredded, reduced-fat 4-cheese Mexican (I used Sargento’s for testing purposes.)
Preheat the oven to 400 degrees F. Line a large baking sheet with foil. Lay the cauliflower on the baking sheet and brush each side with olive oil. Sprinkle liberally with Lawry’s seasoning salt. Roast cauliflower for about 25 minutes or until caramelized and very tender. When cauliflower is done, break it apart, and place it in a 9-by-13-inch or 10-by-12-inch casserole dish that has been sprayed with a nonstick cooking spray. Add the cheese and mix with the cauliflower.
Then, prepare remaining ingredients:
2 tablespoon butter
2 tablespoons flour
2-1/2 cups fat-free half and half (I used Land of Lakes for testing purposes.)
1/2 teaspoon Worcestershire sauce
Pinch dry mustard
1 cup shredded, reduced-fat 4-cheese Mexican
3/4 cup crushed Ritz crackers
1 large tomato, thinly sliced