← Back to Search Results baking
scalloped-cauliflower-or-broccoli

Photo by: Joey De Leo
Comments: 0
 

Recipe

Here’s a nice way to introduce kids to a gently embellished vegetable dish. My sons enjoy cauliflower and broccoli any way they’re served, so when I make this dish, my husband and I are lucky if we get to enjoy a few morsels. This goes well with many types of meals, including pastas, grains, and bean dishes. I also like to make this with casseroles baking simultaneously in the oven.

Yield : 4 to 6 servings

Ingredients

  • 1 large head cauliflower or 3 good-size broccoli crowns, or half of each, cut into bite-size pieces
  • 2 tablespoons nonhydrogenated margarine
  • ½ cup soft bread crumbs
  • 2 tablespoons wheat germ
  • ½ cup grated Cheddar or Cheddar-style nondairy cheese, optional
  • 2 scallions, sliced, optional

Directions

1 Preheat the oven to 350° F.

2 Place the cauliflower in a large saucepan or a microwave-safe container and steam or microwave until just tender. Drain and transfer to a large, shallow casserole.

3 Melt the margarine in a small skillet. Drizzle half of it over the cauliflower and toss to mix.

4 Add the bread crumbs and wheat germ to the remaining margarine in the skillet and toss to coat. Remove from the heat.

5 Sprinkle the cheese, if using, over the cauliflower, then sprinkle the bread crumb mixture evenly over the top. Sprinkle on the scallions, if desired. Bake for 25 minutes, or until the bread crumbs look crisp and golden. Serve.

Notes

To make ½ cup fresh bread crumbs, place 2 slices soft whole-wheat bread, torn into pieces, in a food processor and whirl until they are crumbs.


© 2004 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Calories: 65
Total fat: 4 g
Protein: 2 g
Fiber: 2 g
Carbohydrates: 6 g
Cholesterol: 0 g
Sodium: 70 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
raos-cookbook Rao's Cookbook
by Frank Pellegrino
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
good-to-the-grain Good to the Grain
by Kim Boyce
baked-explorations Baked Explorations
by Matt Lewis
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?