This was really good, lovely and cheesey. I made a mistake though, I actually cooked the chard before putting it in the dish to bake and I forgot to squeeze all the water out so mine came out a little watery. I really don't think you need bother cooking the chard before, maybe the thick stalky bits but not the leaves.
Cauliflower, Swiss Chard and Gnocchi Bake (adapted from www.weightwatchersfoods.co.uk)
(9 WW ProPoints per serving)
275g cauliflower florets
125g baby plum tomatoes, halved
75g Swiss chard, cooked, squeezed and chopped
30g low fat spread
30g plain flour
450ml skimmed milk
100g mature cheddar
1 tsp wholegrain mustard
salt and freshly ground black pepper to season
Preheat the oven to 180C.
Boil the cauliflower for 5 minutes, then drain and arrange in a 1½ litre ovenproof dish with the gnocchi, the tomatoes and the chard. Set aside.
Melt the low fat spread in a pan. Whisk in the plain flour, cook, whisking, for 2 minutes, then whisk in the skimmed milk. Gently simmer, whisking constantly, for 15 minutes or until it thickens.
Stir in the cheese and mustard and season. Spoon over the cauliflower.