BRAN-TOPPED CAULIFLOWER ESCALLOP

Ellen Bales

By
@Starwriter

I have started a collection of cauliflower recipes. I think the cauliflower is nature's most perfect vegetable--and certainly the tastiest. This is yet another way to prepare it.
Recipe & Photo: www.krogercincinnati.com


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

20 Min

Ingredients

2 Tbsp
butter
1/4 tsp
garlic salt
1/2 c
all-bran original - or - 1/2 cup all-bran bran buds
4 c
sliced cauliflower (1 medium head)
1
cube chicken bouillon
3/4 c
hot water
1/4 c
butter (1/2 stick)
1/4 c
all purpose flour
1/2 tsp
salt
1/8 tsp
pepper
1 c
half and half
2 Tbsp
chopped pimiento
1 c
sliced green onions

Directions Step-By-Step

1
Combine the 2 Tbs. butter, garlic salt and All-Bran cereal. Set aside for topping.
2
Cook cauliflower in small amount of water until almost tender, about 10 minutes. Drain well. Set aside.
3
Dissolve bouillon cube in 3/4 cup hot water. Set aside.
4
In a 3-qt. saucepan, melt the 1/4 cup butter over low heat. Stir in flour, salt and pepper. Add bouillon and half-and-half, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer.
5
Remove from heat. Stir in pimiento, green onions and cauliflower. Spoon mixture into a greased 10x6x2-inch glass baking dish. Sprinkle cereal mixture evenly over top.
6
Bake in a preheated 350-degree oven about 20 minutes or until thoroughly heated and bubbly. Serve hot.

(Note: 2 packages [10 oz. ea.] frozen cauliflower, cooked and drained, may be substituted for fresh cauliflower.)

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #savory, #creamy, #crunchy