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 chopped parsley
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- 1 cup soft bread crumbs
- Heat oven to 350°. 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 and spoon into the prepared baking dish. 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.
Serves 4 to 6.
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)|
|Total Fat||37 g|
|Saturated Fat||21 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||5 g|