INGREDIENTS
1
small head cauliflower (about 1.5 lbs)
2 tbsp
butter
1 tsp
Dijon mustard
1 cup
nonfat milk
1 cup
chicken stock
2 tbsp
flour
1/4 tsp
nutmeg
1
bunch rainbow chard, chopped
2 cups
cooked ham, diced
6 oz
shredded gruyere
1 oz
shredded Parmesan cheese
2 tbsp
breadcrumbs