Title: Creamy Cauliflower Bake
Categories: None
Yield: 1 Servings

2 c (1-inch) cubed French bread
-(about 3 [1-ounce] slices)
5 c Cauliflower florets
2 tb Reduced-calorie margarine;
-divided
Olive oil-flavored cooking
-spray
2/3 c Chopped onion
1/2 c Chopped green bell pepper
1/2 c Chopped red bell pepper
2 Garlic cloves; minced
3 tb Water
1/2 ts Salt
1/8 ts White pepper

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 1-1/2 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

Posted to JEWISH-FOOD digest V97 #336 by BNLImp@aol.com on