Herbed Cauliflower Casserole the Editors of Publications International, Ltd.
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|
|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|
- 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.
- 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.
- Pour tomato sauce over cauliflower; bake 10 minutes or until cauliflower is hot and bubbly. Sprinkle with cracker crumbs just before serving.
|Serving Size:||3/4 cup casserole|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|
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