Crunchy Cauliflower Bake

POINTS: 2
MAKES: 8 servings
CRISPY RATING: Veggies, low point and creamy - yay

Ingredients

  • 2 pounds cauliflower flowerets
  • 1/2 onion, diced
  • 1/4 pound canned mushrooms, drained
  • 11 ounces reduced fat reduced sodium cream of mushroom soup
  • 1/3 cup fat free half and half
  • 1 1/2 cups corn flakes, crushed
  • 1 1/3 cups parmesan cheese, grated

1. Preheat oven to 350°.

2. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. (I usually use a bag of frozen cauliflower and just nuke it to thaw and heat it.) Drain and arrange in a buttered casserole dish.

3. Heat a heavy non stick skillet over medium heat and spray with Pam. Sauté onions 4 minutes, or until soft. Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower.

4. Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower.

5. Bake 10-12 minutes or until top is golden.

MY NOTES AND THOUGHTS:

This also reheats pretty well, so you can make it in advance and take it somewhere.

The original had heavy cream in it instead of FF half and half. I sometimes even use regular skim milk and it works ok, too.

This recipe is from the Weight Watchers Recipe Review Board, posted by Cnango.

From MC - Per Serving: 143 Calories; 5g Fat (31.2% calories from fat); 9g Protein; 16g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 558mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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