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3 Cups Medium-Sized Cauliflower Florets
1/4 Teaspoon Kosher Salt
1 Spreadable Cheese Wedge
1/8 Teaspoon Nutmeg
2 Cups Part-Skim Mozzarella Cheese, Shredded
2 Teaspoon Toasted Slivered Almonds
1/4 Cup Chopped Chives (optional)
Preheat oven to 425°F. In a saucepan, bring 1 cup of water to a boil. Add the cauliflower, cover with a lid and cook for 1 1/2 minutes. Remove the cauliflower with a slotted spoon and arrange 2 cups in an ovenproof casserole dish. Sprinkle with salt. In a blender, puree the remaining 1 cup of cauliflower with the cooking water, cheese wedge, and nutmeg. Pour the cauliflower puree over the cauliflower in the casserole dish. Top with the grated mozzarella and silvered almonds and bake for 12-15 minutes until bubbly and golden brown. Each serving gets half of the bake with 2 tablespoons of chives sprinkled on top, if desired.
Cauliflower is easy to make. Cauliflower contains fiber which helps with weight loss and digestion.