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

This dish can be served as an alternative to mashed potatoes.

Recipe by Cooking Light November 1997


Recipe Summary

7 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

84 calories; calories from fat 29%; fat 2.7g; saturated fat 0.8g; mono fat 1g; poly fat 0.9g; protein 2.9g; carbohydrates 13.3g; fiber 2.7g; iron 0.9mg; sodium 292mg; calcium 27mg.