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Creamy Cauliflower Bake

MyCookbook Recipe Database
MyCookbook Member: baylahay
Recipe Category: Vegetarian
Recipe Preparation Level: easy
    Creamy Cauliflower Bake
    < This dish can be served as an alternative to mashed potatoes.


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    Published: Cooking Light- 09/27/02

    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
    2/3 cup chopped onion
    1/2 cup chopped green bell pepper
    1/2 cup chopped red bell pepper
    2 garlic cloves, minced
    3 tablespoons water
    1/2 teaspoon salt
    1/8 teaspoon white pepper


    1. Preheat oven to 375 degrees.

    2. Place bread cubes in a food processor; pulse until finely ground. Set aside.

    3. 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; saute 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.

    4. Combine cauliflower mixture and 1-1/2 cups breadcrumbs, and spoon into a 1-quart casserole dish coated with cooking spray. Sprinkle with 1/2 cup breadcrumbs. Bake at 375 degrees for 15 minutes or until thoroughly heated.

    YIELD: 7 servings (serving size: 1/2 cup)

    CALORIES 84 (29% from fat); FAT 2.7g (sat 0.8g, mono 1.0g, poly 0.9g); PROTEIN 2.9g; CARB 13.3g; FIBER 2.7g; CHOL 0mg; IRON 0.9mg; SODIUM 292mg; CALC 27mg

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