14 oz cauliflower, boiled 6 oz vegetable stock 1 tsp canola oil 5 oz reduced-fat milk (2%) 1 tsp potato starch or similar thickening agent 1/4 cup cold water salt to taste pepper to taste 1 pinch nutmeg Worcestershire sauce to taste 1 tsp yellow mustard 1 large egg yolk 1 Tbsp chopped parsley 1 1/2 oz Cheddar cheese, grated 5 oz small new potatoes (in the skins), boiled1 portion contains about 411 cal • 22 g carbs • 22 g protein • 7 g fiber
Brush a gratin dish or other ovenproof dish with a teaspoonful of oil and place the cauliflower in it. Heat the over to 356ºF.
To prepare the cheese sauce, heat the vegetable stock and milk together. As soon as the liqueid begins to boil, stir in te thickening agent; allow to come back to the boil and reduce the heat. Pour cheese in the thickened liquid and dissolve. Season to taste with the spice, Worcestershire sauce and mustard. Fold the egg yolk gently into the sauce.
Pour the cheese sauce over the cauliflower and bake in the over until golden brown on top. Sprinkle on chopped parsley and serve with potatoes.