Creamed Cauliflower with Herbed Crumb Topping
You can never have too many side dish recipes, so give Creamed Cauliflower with Herbed Crumb Topping a try. This recipe serves 10. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 217 calories, 12g of protein, and 7g of fat. Head to the store and pick up leek, thyme, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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.