(From Vegetarian Times, Dec 1999)

Cauliflower and Spinach Gratin

Door-to-door: Assemble, but do not bake, the gratin up to two days ahead and refrigerate. If desired, use a disposable/recyclable aluminum lasagna pan.

1 large head cauliflower (about 2.75 lbs), cut 
     into small florets
10 oz fresh spinach, stemmed and well-rinsed
2 slices whole-wheat breat, crusts trimmed and 
     discarded, bread torn into large pieces
1 T olive oil
12 oz. soft or firm silken tofu (optional: low-fat)
1/3 c dijon mustard
1/2 t salt
1/2 t freshly ground pepper
Pinch cayenne pepper
3/4 c grated Parmesan cheese

Heat oven to 375F. Coat shallow 2-quart gratin or baking dish (~11.5 x 8 inches)
with cooking spray.

Bring large pot of lightly salted water to a boil. Add cauliflower and cook until
tender, 7-9 minutes. Drain, rinse under cold water and drain again. Set aside.

In same pot over med-high heat, cook spinach with very small amount of 
water (leftover from rinsing), stirring often, just until wilted, 3-5 minutes.
Drain, rinse under cold water and drain again. Press out excess water. Set aside.

In food processor turn bread into coarse crumbs. Transfer to small bowl and
coat with olive oil.

In food processor run through tofu, mustard, salt, pepper and cayenne
until smooth and creamy. Pulse in parmesan until just mixed. Mix 
with cauliflower and spinach in large bowl until they're coated.

Scrape everything evenly into gratin dish, spread bread crumbs on top.
Bake until heated through and top golden -- 35-45 minutes. Serve hot.

8 servings; per serving: 137 cal; 11g protein; 6g fat (2g saturated); 
12g carb; 7mg cholesterol; 490 mg sodium; 4g fiber.