Lightened Up Cauliflower Gratin

adapted from Cooking Light as seen on Itzy's Kitchen

Servings - 6   Serving size - 1/6th of recipe ( approx. 1 cup )  PP per serving - 3 points+

Calories - 130.2,   Total Fat - 3.6g,   Carb. - 17.4g,   Protein - 7.4g,   Fiber - 2.6g

1 head of cauliflower ( approx. 5 cups of florets ) You could use frozen, if you like

1 cup fresh white bread crumbs ( about 2 slices of bread, crusts removed, crumbled in food processor OR you could use panko)

1 tsp. olive oil

1/4 cup flour

1 cup skim milk

1/2 cup fat free half and half

1 tsp. salt

1/4 tsp. fresh ground black pepper

pinch of ground nutmeg

2 slices of bacon, chopped

1/2 cup onion, chopped

2 cloves of garlic, minced

1/4 cup Parmesan cheese, grated

1.  Preheat oven to 375 degrees F.  Spray an oven proof 2.5 quart casserole dish ( I used an 8 x 8" glass baking dish) with cooking spray and set aside.  Micro steam cauliflower florets until crisp tender in covered dish.  ( my microwave took about 5 minutes on HIGH ).  Set aside. While cauliflower is cooking, in a large nonsick skillet, combine the fresh bread crumbs and the olive oil and cook until the crumbs are browned and crispy, stirring occasionally.  Put into a small bowl for later. 

2.  In another small bowl ( I used a  4-cup glass measure ), combine the flour, milk, half and half, salt, pepper, and nutmeg.  Whisk until well combined.  Set aside. 

3.  In the same large nonstick skillet you previously used for the bread crumbs, fry the bacon until crispy, stirring occasionally.   Add the onion and garlic and saute until soft, approx. 3 - 5 minutes.  Stir in milk mixture, and bring to a simmer.  Cook 5 minutes or until thick, stirring constantly.  Remove from heat and stir in cooked cauliflower.  Pour mixture into prepared casserole dish and cover with foil.  Bake for 20 minutes or until bubbly. 

4.  Once out of the oven, remove the foil and top casserole with the Parmesan cheese and the browned bread crumbs.  Serve and enjoy!