Post by Loupy on Jan 3, 2011 18:23:50 GMT -7
Creamed Cauliflower with Herbed Crumb Topping
From:Cooking Light
Making fresh breadcrumbs from sourdough bread and tossing them with garlic butter gives the topping the flavor of garlic bread and a crispy texture that contrasts the creamy filling.
Suggestions...This makes a large amount so you could cook ahead of time and freeze in individual portions for a quick side dish on a busy night.
You can use any kind of cheese. A swiss or cheddar for a stronger flavor.
Yield: 10 servings (serving size: about 1 1/4 cups)
Ingredients:
6 (1-ounce) slices sourdough bread
10 cups coarsely chopped cauliflower florets (about 2 heads)
4 teaspoons butter, divided
3 cups chopped leeks or white onion
6 garlic cloves, minced and divided
1/2 cup all-purpose flour
3 1/2 cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme
Preparation:
Preheat oven to 400°.
Place bread slices in a food processor, and process until fine crumbs measure 3 cups.
Set aside.
Cook cauliflower in boiling water 15 minutes or until tender; put in a collendar and drain very well.
Melt 1 tablespoon 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 13 x 9-inch baking dish coated with cooking spray.
Melt remaining 1 teaspoon 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 teaspoon salt, parsley, and thyme.
Drizzle with garlic-butter mixture; toss to combine.
Sprinkle breadcrumb mixture evenly over cauliflower mixture.
Bake at 400° for 30 minutes or until bubbly and browned.
Nutritional Information
Calories: 214
Fat: 6.9g
sat 4g
mono 1.9g
poly 0.4g
Protein: 11.6g
Carbohydrate: 27.9g
Fiber: 3.8g
Cholesterol: 18mg
Iron: 2mg
Sodium: 612mg
Calcium: 295mg
From:Cooking Light
Making fresh breadcrumbs from sourdough bread and tossing them with garlic butter gives the topping the flavor of garlic bread and a crispy texture that contrasts the creamy filling.
Suggestions...This makes a large amount so you could cook ahead of time and freeze in individual portions for a quick side dish on a busy night.
You can use any kind of cheese. A swiss or cheddar for a stronger flavor.
Yield: 10 servings (serving size: about 1 1/4 cups)
Ingredients:
6 (1-ounce) slices sourdough bread
10 cups coarsely chopped cauliflower florets (about 2 heads)
4 teaspoons butter, divided
3 cups chopped leeks or white onion
6 garlic cloves, minced and divided
1/2 cup all-purpose flour
3 1/2 cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme
Preparation:
Preheat oven to 400°.
Place bread slices in a food processor, and process until fine crumbs measure 3 cups.
Set aside.
Cook cauliflower in boiling water 15 minutes or until tender; put in a collendar and drain very well.
Melt 1 tablespoon 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 13 x 9-inch baking dish coated with cooking spray.
Melt remaining 1 teaspoon 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 teaspoon salt, parsley, and thyme.
Drizzle with garlic-butter mixture; toss to combine.
Sprinkle breadcrumb mixture evenly over cauliflower mixture.
Bake at 400° for 30 minutes or until bubbly and browned.
Nutritional Information
Calories: 214
Fat: 6.9g
sat 4g
mono 1.9g
poly 0.4g
Protein: 11.6g
Carbohydrate: 27.9g
Fiber: 3.8g
Cholesterol: 18mg
Iron: 2mg
Sodium: 612mg
Calcium: 295mg
