Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 7

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.

Recipe by Cooking Light December 2004

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

214 calories; calories from fat 29%; fat 6.9g; saturated fat 4g; mono fat 1.9g; poly fat 0.4g; protein 11.6g; carbohydrates 27.9g; fiber 3.8g; cholesterol 18mg; iron 2mg; sodium 612mg; calcium 295mg.
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