1 head cauliflower
2 oz goat cheese
1/3-cup light sour cream
1 pinch garlic powder
1 pinch onion powder
1 pinch chili flake
1-cup cheddar cheese (and cheese that melts nicely will work)
Bring a pot of water to a boil, while the water is coming to a boil cut the cauliflower into small florets. Once the water has reached a boil, salt it and add the cauliflower. Cook at a full boil, about 8 to 0 min until it is soft but has a little firmness (you don’t want to cook it until it’s mush). Place 1 cup of the cooked and drained cauliflower in a food processor with the other ingredients and puree until it is smooth. Fold together with the remaining cauliflower and adjust the seasoning with salt. Put the cauliflower mixture in a oven safe crock or pan. Top with the crust mixture and bake at 425 for 10 min, until the top is golden brown.
3-1 inch slices multigrain bread (use bread from the bakery not pre sliced)
1/3 cup Parmesan
Dry the bread in a 250-degree oven for about 20 min. put in a food processor with the cheese and blend until it is a fine crumb.
Cals. 199 Fat. 11.1g Sat. Fat. 6.4g Cholesterol 33mg Sodium. 388mg
Carbs. 13.6g Dietary Fiber 2.2g Sugar. 2.8g Protien. 12g
Vit. A. 9% Vit. C. 39% Calcium 20% Iron 6%