Creamed cauliflower with herbed crumb topping


Side dish today, April 11, 2016
Delicious cauliflower side dish , with guarantee to be eat of all around the table.
10 servings

  • 6 (1-ounce) slices sourdough bread
  • 10 cup coarsely chopped cauliflower florets (about 2 heads)
  • 4 teaspoons butter, divided
  • 3 cups chopped leek (about 4 large)
  • 6 garlic cloves, minced and divided
  • ½ cup all-purpose flour
  • 3 ½ cups 2% reduced-fat milk
  • 1 teaspoon salt, divided
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons chopped fresh thyme

1) Preheat oven to 400°.F

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; drain.

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.

Notes: serving size: about 1 1/4 cups

Nutritional notes:
Amount per serving
Calories: 214
Calories from fat: 29%
Fat: 6.9g
Saturated fat: 4g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.4g
Protein: 11.6g
Carbohydrate: 27.9g
Fiber: 3.8g
Cholesterol: 18mg
Iron: 2mg
Sodium: 612mg
Calcium: 295mg

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