Green onions and red bell pepper make this a festive choice for any holiday meal or family dinner.
Use your food processor to make bread crumbs with day-old bread. Keep a bag in the freezer for whenever you need them. Use bread crumbs for meatloaf, meatballs, and casserole toppings.
- 1 medium head cauliflower (separated into small flowerets)
- 6 tablespoons butter (divided)
- 1/2 red bell pepper (finely chopped)
- 4 green onions (thinly sliced)
- 1 tablespoon parsley (chopped)
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups sharp Cheddar cheese (shredded, divided)
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon ground black pepper
- 1 cup soft bread crumbs
- Gather the ingredients.
- Heat oven to 350 F. Butter a 2-quart baking dish.
- Steam the cauliflower until just tender - about 7 minutes. Set aside.
- In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Add the red bell pepper and cook, stirring, until just tender - about 2 minutes.
- Add the green onion and chopped parsley and continue cooking for about 2 minutes longer.
- Add the flour and stir until blended. Continue cooking, stirring, for 2 minutes.
- Gradually add the milk and cook, stirring until thickened.
- Add 1 cup of the cheese and salt and pepper, to taste. Cook, stirring, until cheese is melted.
- Combine with the cauliflower.
- Spoon into the prepared baking dish and top with the remaining cheese.
- Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until crumbs are thoroughly coated.
- Sprinkle evenly over the casserole.
- Bake for about 25 to 30 minutes, until the topping is nicely browned.
- Serve and enjoy!
- For subtle garlic flavor, rub the baking dish with the cut side of a halved clove or garlic.
- Add a few tablespoons of Parmesan cheese or some extra shredded cheddar cheese to the topping crumbs.
|Nutritional Guidelines (per serving)|