Cauliflower with Spinach & Cheese Casserole Recipe

Nutritional

Serving Size: 1 (235.4 g)

Calories 105.8

Total Fat - 4.5 g

Saturated Fat - 2.6 g

Cholesterol - 11.9 mg

Sodium - 472.2 mg

Total Carbohydrate - 9.3 g

Dietary Fiber - 3.6 g

Sugars - 3.7 g

Protein - 9.4 g

Calcium - 244.6 mg

Iron - 1.2 mg

Vitamin C - 78.3 mg

Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350f degrees. Wash and separate the cauliflower; place in a medium sized casserole dish. Add the tomato chunks and spinach, salt, cayenne pepper, basil and 1/2 cup of the cheese; mix well to combine. Carefully pour chicken broth over.

Step 2

Sprinkle the remaining cheese over the top of the veggies; bake for 25 to 30 minutes until the cheese has melted and the veggies are bubbling around the edges.

Tips

No special items needed.

This was tasty enough, but I had a number of issues with it. First, I don't know in whose world this even fits in a medium casserole dish, much less can be mixed in one. I had to mix it in the giant bowl I use for making cookies, and then all of the vegetables wouldn't fit in my 3-quart round casserole dish when they were raw (I ended up making a separate, smaller dish for about two cups' worth of the mixture). Second, it doesn't mix unless you stir it while it's baking. What I ended up with was some roasted cauliflower, mushy tomatoes, dried out spinach, and melted cheese with a bunch of chicken broth in the bottom of the dish. I appreciate trying to cut down on calories, but this would have been much better served with a light cheese sauce than how it is. I'll keep it in mind for the future, but I'll be modifying it considerably before I try it again.