Cauliflower Crunch

Cheese and bread crumbs add a tasty crunch to a veggie casserole. MORE+ LESS-

By Pillsbury Kitchens

November 2, 2016

Bake-Off® Contest 39, 2000

Bethel, Ohio

tablespoons olive or vegetable oil

sun-dried tomatoes, cut into strips

garlic cloves, minced

(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained

(10-oz.) pkg. frozen cauliflower in cheese flavored sauce, thawed*

1/4

cup Progresso™ Plain Bread Crumbs

1/4

cup grated Parmesan cheese

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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.