Scalloped Cauliflower or Broccoli
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.
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.
4 to 6 servings
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Five Ingredients or LessYes
Taste and Texturecrisp, light
Type of Dishvegetable
- 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
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.
2004 Nava Atlas