Ingredients

• 1 Medium head cauliflower
• 1 Tbs Trans-fat-free margarine spread
• 2 tsp All-purpose flour
• 1 cup Skim milk
• ½ cup Reduced-fat shredded cheddar cheese
• 1 freshpack Hooray Purée Butternut Squash or Carrot
• ½ tsp Salt
• Pinch of Pepper
• 2 Tbs Grated parmesan
• Adapted from Double Delicious by Jessica Seinfeld

Method

1. Preheat the over to 400 Degrees.
2. Bring medium saucepan of salted water to a boil.
3. Cut the cauliflower into bite-size florets. Blanch for 2-3 minutes so that they just begin to get tender but are still firm. Drain in a colander. Set aside.
4. In the same saucepan, melt the margarine. Whisk in the flour and cook 1 minute over medium heat. Slowly whisk in the milk to prevent lumps from forming and bring to a boil. The mixture will begin to thicken. Cook 2-3 minutes more. Reduce the heat to low and add the cheddar, puree, salt, and pepper.
5. Add the cauliflower to the cheese mixture and transfer to a greased 9" baking dish. Top with grated Parmesan. Bake for 15 minutes until the gratin is bubbly and the top begins to brown. Serve immediately.