Creamy Cauliflower Bake - 1 Point

This dish can be served as an alternative to mashed potatoes.


2 cups (1-inch) cubed French bread (about 3 [1-ounce] slices)
5 cups cauliflower florets
2 tablespoons reduced-calorie margarine, divided
Olive oil-flavored cooking spray
2/3 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3 tablespoons water
1/2 teaspoon salt
1/8 teaspoon white pepper

Preheat oven to 375°.

Place bread cubes in a food processor; pulse until finely ground. Set aside.

Steam the cauliflower, covered, 13 minutes or until tender; set aside. Melt 1 tablespoon margarine in a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Combine the onion mixture, steamed cauliflower, 1 tablespoon margarine, water, salt, and white pepper in food processor; process until smooth, scraping sides of processor bowl occasionally.

Combine cauliflower mixture and 1 1/2 cups breadcrumbs, and spoon into a 1-quart casserole dish coated with cooking spray. Sprinkle with 1/2 cup breadcrumbs. Bake at 375° for 15 minutes or until thoroughly heated.

Yield: 7 servings (serving size: 1/2 cup)

CALORIES 84 (29% from fat); FAT 2.7g (sat 0.8g,mono 1g,poly 0.9g); IRON 0.9mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 13.3g; SODIUM 292mg; PROTEIN 2.9g; FIBER 2.7g

Cooking Light, NOVEMBER 1997