Creamy Cauliflower Bake

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Creamy Cauliflower Bake - 1 Point

 

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

 

 

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

 

Preheat oven to 375°.

 

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

 

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.

 

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° 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 1g,poly 0.9g); IRON 0.9mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 13.3g; SODIUM 292mg; PROTEIN 2.9g; FIBER 2.7g

 

Cooking Light, NOVEMBER 1997