Creamed Cauliflower with Herbed Crumb Topping

Creamed Cauliflower with Herbed Crumb Topping
Photo by Becky Luigart-Stayner

Ingredients

  • 10 cup coarsely chopped cauliflower florets (about 2 heads)
  • 2 teaspoons chopped fresh thyme
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped fresh parsley
  • Cooking spray
  • 3 cups chopped leek (about 4 large)
  • 6 (1-ounce) slices sourdough bread
  • + 6 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon salt, divided
    • 6 garlic cloves, minced and divided
    • 4 teaspoons butter, divided
    • ½ cup all-purpose flour
    • 3 ½ cups 2% reduced-fat milk

Preheat oven to 400°. Place bread slices in a food processor, and process until fine crumbs measure 3 cups. Set aside. Cook cauliflower in boiling water 15 minutes or until tender; drain. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 m...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network