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Cauliflower Crunch

Cauliflower Crunch
  • Prep 15 min
  • Total 40 min
  • Ingredients 7
  • Servings 4
Cheese and bread crumbs add a tasty crunch to a veggie casserole.
Updated November 2, 2016
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Rosemary Leicht
Bethel, Ohio

Ingredients

  • 3 tablespoons olive or vegetable oil
  • 8 sun-dried tomatoes, cut into strips
  • 2 garlic cloves, minced
  • 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
  • 2 (10-oz.) pkg. frozen cauliflower in cheese flavored sauce, thawed*
  • 1/4 cup Progresso™ Plain Bread Crumbs
  • 1/4 cup grated Parmesan cheese

Steps

  • 1
    Heat oven to 400°F. Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan. Top with cauliflower in cheese sauce.
  • 2
    In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well. Sprinkle over cauliflower mixture.
  • 3
    Bake at 400°F. for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.

  • *To quickly thaw cauliflower, cut small slit in center of each pouch; microwave on HIGH for 2 to 3 minutes or until thawed. For Broccoli Crunch, substitute two 10-oz. pkg. Frozen Broccoli in Cheese Flavored Sauce for the cauliflower.

Nutrition Facts

Serving Size: 3/4 Cup
Calories
270
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
4g
20%
Cholesterol
10mg
3%
Sodium
1140mg
48%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
9g
Protein
8g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Vegetable; 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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