Cauliflower with Cheese Sauce

Serves: 6 | Prep time: 1 hour

Grocery Count (per serve): 1 Milk serve

Ingredients:

• 1 large head of cauliflower
• 2 leeks (white part only), finely sliced
• 500g low fat ricotta
• 1 cup skim milk
• ¼ cup chives, finely chopped
• 2 cloves garlic, finely minced
• 40g reduced fat cheddar cheese
• Spray oil

Method:
1. Preheat oven to 180°C (200°C fan forced).
2. Cut cauliflower into florets and steam for 5 minutes, or until just tender.
3. Meanwhile, heat a non-stick fry pan over a medium heat and lightly coat with spray oil. Sauté garlic and leek for 5 minutes until soft.
4. Place cauliflower and leek mixture in a non-stick baking dish and toss to combine.
5. Place ricotta, milk and chives in blender and pulse until smooth.
6. Pour the ricotta sauce over the cauliflower and leek, and then sprinkle cheddar cheese on top.
7. Bake for 40 minutes or until golden. Enjoy!

Serve with our Jenny Craig Beef Lasagne.

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.