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1
Remove leaves from cauliflower; break into large florets.
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2
Cook in boiling salted water till tender, 15 to 20 min.
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3
Drain in colander, reserving 1/2 c. liquid from cooking cauliflower.
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4
Heat 1 tsp.
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5
butter in small saucepan.
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6
Add in garlic and saute/fry over medium-low heat, stirring, about 1 minute.
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7
Stir in lowfat milk and reserved liquid from cooking cauliflower; heat to simmering.
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8
Blend together flour and lowfat sour cream till smooth.
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9
Stir into lowfat milk mix.
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10
Bring to boil over medium-high heat, stirring constantly with whisk.
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11
Reduce heat to medium-low and simmer till thickened, 1 to 2 min.
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12
Stir in dill, 1/2 tsp.
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13
salt and white pepper.
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14
Pour half of sauce into 10- by 1 1/2-inch round baking dish.
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15
Arrange cooked cauliflower in single layer proportionately on top.
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16
Pour remaining sauce over cauliflower to cover proportionately.
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17
Heat remaining butter in small skillet over low heat.
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18
Add in bread crumbs and 1/8 tsp.
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19
salt.
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20
Stir to coat crumbs proportionately with butter.
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21
Cook and stir 1 to 2 min to lightly toast crumbs.
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22
Spoon crumbs proportionately over top of cauliflower in dish.
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23
Bake at 375 degrees till casserole is bubbly and crumbs browned, about 30 min.
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24
Sprinkle with parsley before serving.
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25
This recipe yields 6 servings.
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26
NOTES :
