Sunday, January 16, 2011

White Food & Creamed Cauliflower with Crispy Crumb Topping

Our White Food Dinner
Cauliflower was on sale here last week, 98 cents for any of the large, white heads in the bin. Too good a deal to up, but by today,  I needed to use it before this great deal ended up in the garbage. Serving it steamed was an option but on this cold, foggy rainy night I felt like something more substantial.I found a recipe I could use a starting point on one of my favorite food sites,  Cooking Light.  This casserole, along with sauteed boneless pork, some re-heated buttered egg noodles and a green salad made  was supper tonight. Ready in about 45 minutes. White food, except for the salad!

I made the topping using  fresh breadcrumbs from 1/2 a mini-baguette  from Costco,  tossing them with garlic butter and Parmesan Cheese.  The topping had crispy texture that contrasts the creamy filling. Clark loved it. Said it tasted like stuffing. 

Creamed Cauliflower
Creamed Cauliflower with Crispy Crumb Topping

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time:40 minutes
Yield: 4-5 servings (serving size: about 1 1/4 cups


1 1/2 cups fresh bread crumbs (1/2 of Mini-Baguette)
2 Tablespoons grated Parmesan Cheese
1 large head of cauliflower,  coarsely chopped l
4 teaspoons butter, divided
1 onion diced
2  garlic cloves, minced and divided
1/4 cup all-purpose flour
2  cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Cheddar o cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons finely chopped fresh parsley


Preheat oven to 400°.

Place bread in a food processor, and process until fine crumbs measure about 1 1/2  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 onion and  1 garlic clove; 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 1/2 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a   quart baking dish coated with cooking spray.

Melt remaining 1 teaspoon butter in a small skillet over medium heat. Add remaining  garlic clove; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/2 teaspoon salt, and parsley. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400° for 20  minutes or until bubbly and browned.

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