Creamy cauliflower bake

Yield: 1 Servings

Measure Ingredient
2 cups (1-inch) cubed French bread (about 3 [1-ounce] slices)
5 cups Cauliflower florets
2 tablespoons Reduced-calorie margarine; divided
\N \N Olive oil-flavored cooking spray
⅔ cup Chopped onion
½ cup Chopped green bell pepper
½ cup Chopped red bell pepper
2 \N Garlic cloves; minced
3 tablespoons Water
½ teaspoon Salt
⅛ teaspoon White pepper

This dish can be served as an alternative to mashed potatoes.

1. Preheat broiler. Place bread cubes in a food processor; pulse until finely ground. Set aside.

2. Steam the cauliflower, covered, 13 minutes or until tender; set aside.

Melt 1 tablespoon margarine in a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Combine the onion mixture, steamed cauliflower, 1 tablespoon margarine, water, salt, and white pepper in food processor; process until smooth, scraping sides of processor bowl occasionally.

3. Preheat oven to 375°. Combine cauliflower mixture and 1-½ cups breadcrumbs, and spoon into a 1-quart casserole dish coated with cooking spray. Sprinkle with ½ cup breadcrumbs. Bake at 375° for 15 minutes or until thoroughly heated. Yield: 7 servings (serving size: ½ cup Posted to JEWISH-FOOD digest V97 #336 by BNLImp@... on

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