Cauliflower with Cheese Sauce

By author photo Jenny Craig Team

vegetarian

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.

For more great Summer recipes download our Christmas Get Inspired Magazine here or to start your Jenny Craig journey get started here.

start your journey now

related articles

  • Orange Salad with Shortbread Crumble

    By author photo Laura Ford

    A great addition to your already tasty Shortbread Bites. Check out our Orange Salad with Shortbread Crumble recipe...

    Read More
  • Roasted Vegetable Tortellini

    By author photo Karen Stafford

    This is definitely a recipe to add to your 'to try' list! Check out our hearty Roasted Vegetable Tortellini recipe...

    Read More
  • Chai Spiced Poached Pears

    By author photo Laura Ford

    Did you know pears are a great source of dietary fibre? Check out our delicious Chai Spiced Poached Pears recipe...

    Read More