This was very good, but it seemed to need more seasoning, so I added dried garlic and a couple of shots of hot pepper sauce. I toasted some blanched almonds and added them to the crumb toping giving the dish some crunch.
Creamed Cauliflower with Herbed Crumb Topping
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)
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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
- 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
- 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.
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