Herbed Cauliflower Casserole

Herbed Cauliflower Casserole

Herbed Cauliflower Casserole


Makes 5 servings


5 cups cauliflower florets (about 1-1/4 pounds)
1 tablespoon reduced-fat margarine, melted
1 small red bell pepper, cored, seeded and quartered
2 tablespoons water
3 large tomatoes, peeled, seeded and coarsely chopped
2 to 3 teaspoons chopped fresh tarragon
1/2 teaspoon chopped fresh parsley
1/3 cup (about 9 to 10) coarsely crushed unsalted saltine crackers


  1. Preheat oven to 450°F. Toss cauliflower with margarine in large bowl; place cauliflower and bell pepper, cut sides down, in one layer in shallow baking pan. Add water to pan. Roast vegetables 15 minutes; reduce oven temperature to 425°F. Continue roasting 25 to 28 minutes until cauliflower is tender and golden brown and bell pepper skin has blistered. Remove bell pepper pieces to plate and transfer cauliflower to 11X7-inch baking dish. Reduce oven temperature to 400°F.
  2. Place tomatoes in food processor or blender. Remove and discard skin from bell pepper. Add bell pepper to food processor; process until smooth. Add tarragon and parsley; blend well.
  3. Pour tomato sauce over cauliflower; bake 10 minutes or until cauliflower is hot and bubbly. Sprinkle with cracker crumbs just before serving.

Nutritional Information

Serving Size: 3/4 cup casserole
Calories 80
Calories from Fat 21 %
Total Fat 2 g
Saturated Fat <1 g
Carbohydrate 14 g
Fiber 4 g
Protein 3 g
Sodium 100 mg

Dietary Exchange

Vegetable 2-1/2
Fat 1/2

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