The Cauliflower Arrangement

Last-minute holiday craziness--who needs it? When I plan a holiday menu, I always try to choose a few dishes that can be prepared ahead of time. That way I can enjoy the party with everyone else.

This low-fat baked cauliflower dish would go great with a standing rib roast, duck or ham. You can prepare the dish without the crumbs up to the baking point a day ahead, storing the buttered bread crumbs in a resealable plastic bag. Just cover and refrigerate the dish until you’re ready to bake; sprinkle the buttered crumbs over the top of the casserole, then pop it in the oven at 375 degrees until hot throughout, 40 to 50 minutes.

Baked Creamed Cauliflower

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 15 minutes * Vegetarian

1 head cauliflower

Salt

1 tablespoon butter

1 clove garlic, minced

1 1/2 cups nonfat milk

3 tablespoons flour

1/2 cup low-fat sour cream

1 tablespoon minced dill

1/8 teaspoon white pepper

1 cup fresh bread crumbs

1 tablespoon chopped parsley

* Remove leaves from cauliflower; break into large florets. Cook in boiling salted water until tender, 15 to 20 minutes. Drain in colander, reserving 1/2 cup liquid from cooking cauliflower.

* Melt 1 teaspoon butter in small saucepan. Add garlic and saute over medium-low heat, stirring, about 1 minute. Stir in milk and reserved liquid from cooking cauliflower; heat to simmering.

* Blend together flour and sour cream until smooth. Stir into milk mixture. Bring to boil over medium-high heat, stirring constantly with whisk. Reduce heat to medium-low and simmer until thickened, 1 to 2 minutes. Stir in dill, 1/2 teaspoon salt and white pepper.

* Pour half of sauce into 10x1 1/2-inch round baking dish. Arrange cooked cauliflower in single layer evenly on top. Pour remaining sauce over cauliflower to cover evenly.

* Melt remaining butter in small skillet over low heat. Add bread crumbs and 1/8 teaspoon salt. Stir to coat crumbs evenly with butter. Cook and stir 1 to 2 minutes to lightly toast crumbs. Spoon crumbs evenly over top of cauliflower in dish. Bake at 375 degrees until casserole is bubbly and crumbs browned, about 30 minutes. Sprinkle with parsley before serving.

6 servings. Each serving: 110 calories; 271 mg sodium; 7 mg cholesterol; 3 grams fat; 17 grams carbohydrates; 7 grams protein; 0.75 gram fiber.