| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
(1-inch) cubed French bread (about 3 [1-ounce] slices) |
| 5 |
c |
Cauliflower florets |
| 2 |
tb |
Reduced-calorie margarine; divided |
|
|
Olive oil-flavored cooking spray |
| 2/3 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Chopped red bell pepper |
| 2 |
|
Garlic cloves; minced |
| 3 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
INSTRUCTIONS
This dish can be served as an alternative to mashed potatoes.
1. Preheat broiler. Place bread cubes in a food processor; pulse until
finely ground. Set aside.
2. 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.
3. Preheat oven to 375°. 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. Yield: 7 servings (serving size: 1/2 cup
Posted to JEWISH-FOOD digest V97 #336 by BNLImp@aol.com on
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