Creamy Cauliflower Bake

Cooking Light
This dish can be served as an alternative to mashed potatoes.
7 servings (serving size: 1/2 cup)


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2 cups (1-inch) cubed French bread (about 3 [1-ounce] slices)
5 cups cauliflower florets
2 tablespoons reduced-calorie margarine, divided
Olive oil-flavored cooking spray
2/3 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3 tablespoons water
1/2 teaspoon salt
1/8 teaspoon white pepper


Preheat oven to 375°.

Place bread cubes in a food processor; pulse until finely ground. Set aside.

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.

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.

Created date

September 2002

Nutritional Information

Calories 84
Caloriesfromfat 29 %
Fat 2.7 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.9 g
Protein 2.9 g
Carbohydrate 13.3 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 292 mg
Calcium 27 mg