1 small head Cauliflower (1 1/4 lb), trimmed and chopped
1 clove Garlic, minced
1 1/2 C. chopped Tomatoes
1/4 tsp. ground Ginger
1/8 tsp. Pepper
pinch Cayenne Pepper
1 1/2 T. Flour
1/2 C. plain low-fat Yogurt
1 1/2 T. shredded Swiss Cheese

In a large saucepan, bring an inch of water to a boil; add cualiflower and cook, covered, for 5 minutes or until barely tender. Drain. Preheat oven to 375. In skillet combine garlic, tomatoes, ginger, peppers and cauliflower. Cook covered over medium heat for 10 minutes. Uncover and increase heat to cook away any remaining liquid. Using blender or food processor, puree the cauliflower mixture 30 seconds (in batches). In a large bowl combine pureed vegetables with flour, yogurt and cheese. Stir until well blended, then transfer to an ungreased 9″ pie pan. Bake 20 minutes or until crusty on top.

Yield: 4 servings
Calories: 96
Fat: 4g
Fiber: 2g