Creamed Cauliflower with Herbed Crumb Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 slices (1 ounce each) sourdough bread10 cups coarsely chopped cauliflower florets (about 2 heads)4 tsp butter, divided3 cups chopped leek (about 4 large)6 garlic cloves, minced and divided1/2 cup all purpose flour3 1/2 cups 2% milk1 tsp salt, divided1 cup (4 ounces) Parmigiano-Reggiano cheese, grated1/4 tsp black pepperCooking spray2 tablespoons finely chipped fresh parsley2 teaspoons chopped fresh thyme
Preheat oven to 400 degrees.
Place bread slices in a food processor and porcess until fine crumbs measure 3 cups. Set aside.
Cook cauliflower in boiling water 15 minutes or until tender, drain. (or steam or microwave cauliflower...whatever!)
Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese and pepper.
Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13x9-inch baking dish coated with cooking spray. (I put the cauliflower in the baking dish then poured sauce over top and gently mixed it right in the baking dish.)
Melt remaining Tbsp butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat.
Combine breadcrumbs, remaining 1/4 tsp salt, parsley and thyme. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture (I pressed it into the top of the cauliflower so it sticks better).
Bake at 400 degrees for 30 minutes or until bubbly and browned.
Makes 10 servings, 1 1/4 cups each.
Number of Servings: 10
Recipe submitted by SparkPeople user JENSABARBIE.
Place bread slices in a food processor and porcess until fine crumbs measure 3 cups. Set aside.
Cook cauliflower in boiling water 15 minutes or until tender, drain. (or steam or microwave cauliflower...whatever!)
Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese and pepper.
Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13x9-inch baking dish coated with cooking spray. (I put the cauliflower in the baking dish then poured sauce over top and gently mixed it right in the baking dish.)
Melt remaining Tbsp butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat.
Combine breadcrumbs, remaining 1/4 tsp salt, parsley and thyme. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture (I pressed it into the top of the cauliflower so it sticks better).
Bake at 400 degrees for 30 minutes or until bubbly and browned.
Makes 10 servings, 1 1/4 cups each.
Number of Servings: 10
Recipe submitted by SparkPeople user JENSABARBIE.
Nutritional Info Amount Per Serving
- Calories: 205.5
- Total Fat: 7.2 g
- Cholesterol: 20.8 mg
- Sodium: 257.0 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 3.6 g
- Protein: 11.3 g
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