Recipe - Creamy Cauliflower Bake

2 cup (1inch) cubed French bread
(about 3 [1ounce] slices)
5 cup Cauliflower florets
2 tablespoon Reducedcalorie margarine;
divided
Olive oilflavored cooking
spray
2/3 cup Chopped onion
One half cup Chopped green bell pepper
One half cup Chopped red bell pepper
2 Garlic cloves; minced
3 tablespoon Water
One half teaspoon Salt
1/8 teaspoon 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 mediumhigh 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 1One half cups
breadcrumbs, and spoon into a 1quart casserole dish coated with cooking
spray. Sprinkle with One half cup breadcrumbs. Bake at 375° for 15 minutes or
until thoroughly heated. Yield: 7 servings (serving size: One half cup

Posted to JEWISHFOOD digest V97 #336 by BNLImp@aol.com on