Frosted Cauliflower
For a more striking presentation, this can be made with the whole head intact and then divided into florets when serving.
INGREDIENTS
- 1 head cauliflower
- ¼ cup gluten-free, casein-free plain soy yogurt
- 2 tablespoons prepared yellow mustard
- 1 teaspoon agave nectar
- ½ cup shredded gluten-free, casein-free soy Cheddar cheese
Preheat oven to 350ºF.
Bring a large pot of water to a boil.
Cut cauliflower into florets.
Drop florets into boiling water, cook for 1–2 minutes. Drain and rinse under cold water.
In a small bowl, mix together yogurt, mustard, and agave nectar.
Toss cauliflower in sauce.
Transfer to 1½ quart casserole dish, cover with cheese.
Bake, uncovered, for 20–25 minutes, or until cheese is melted.
MAKES 3 CUPS (4 SERVINGS)
Calories: 93 | Fat: 2 g | Protein: 5 g | Fiber: 4 g
