Wednesday, February 20, 2008
Cauliflower au gratin
Last night, I made a cauliflower gratin, with some multicolored (yellow, white, purple) cauliflower from the farmer's market, low-fat sour cream, and milk, and shredded reduced-fat cheddar sprinked on top, baked at 375 degrees for half an hour. It was unexpectedly delicious and comforting.
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