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