Creamed Cauliflower with Herbed Crumb Topping

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

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Nutritional Information

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

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

  1. Preheat oven to 400°.
  2. Place bread slices in a food processor, and process until fine crumbs measure 3 cups. Set aside.
  3. Cook cauliflower in boiling water 15 minutes or until tender; drain.
  4. 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.
  5. 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.
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