Creamed Cauliflower with
Herbed Crumb Topping

Yield: 10 servings (serving size: about 1 1/4 cups)
Source: Cooking Light, December 2004
CL Comments: Making fresh breadcrumbs from sourdough bread and tossing them with garlic butter gives the topping the flavor of garlic bread and a crispy texture that contrasts the creamy filling.
Comments from a PA Kitchen: Thick and creamy, garlicky, really liked this. I used skim instead of 2% and it worked just fine. Could have used just a touch more salt.


6 (1-ounce) slices sourdough bread
10 cup coarsely chopped cauliflower florets (about 2 heads)
4 teaspoons butter, divided
3 cups chopped leek (about 4 large)
6 garlic cloves, minced and divided
1/2 cup all-purpose flour
3 1/2 cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme


  1. Preheat oven to 400°.
  2. Place bread slices in a food processor, and process until fine crumbs measure 3 cups. Set aside.
  3. Cook cauliflower in boiling water 15 minutes or until tender; drain.
  4. 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.
  5. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13 x 9-inch baking dish coated with cooking spray.
  6. Melt remaining 1 teaspoon butter in a small skillet over medium heat.
  7. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. 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.


Healthy Units: 3.5 per serving
CALORIES 214 (29% from fat); FAT 6.9g (satfat 4g, monofat 1.9g, polyfat 0.4g); PROTEIN 11.6g; CARBOHYDRATE 27.9g; FIBER 3.8g; CHOLESTEROL 18mg; IRON 2mg; SODIUM 612mg; CALCIUM 295mg;

Back to Recipes in Alpha Order
Back to Recipes by Type