Creamed Cauliflower with Herbed Crumb Topping

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Creamed Cauliflower with Herbed Crumb Topping calories by ingredient

Number of Servings: 10


    6 slices (1 ounce each) sourdough bread
    10 cups coarsely chopped cauliflower florets (about 2 heads)
    4 tsp butter, divided
    3 cups chopped leek (about 4 large)
    6 garlic cloves, minced and divided
    1/2 cup all purpose flour
    3 1/2 cups 2% milk
    1 tsp salt, divided
    1 cup (4 ounces) Parmigiano-Reggiano cheese, grated
    1/4 tsp black pepper
    Cooking spray
    2 tablespoons finely chipped fresh parsley
    2 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.