Creamed Cauliflower with Herbed Crumb Topping

Creamed Cauliflower with Herbed Crumb Topping Recipe
Becky Luigart-Stayner
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.

Yield:

10 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 214
Caloriesfromfat 29 %
Fat 6.9 g
Satfat 4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 11.6 g
Carbohydrate 27.9 g
Fiber 3.8 g
Cholesterol 18 mg
Iron 2 mg
Sodium 612 mg
Calcium 295 mg

Ingredients

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
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; 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.