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Ingredients:
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3 slices cubed toasted bread |
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5 cups boiled cauliflower, drained |
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1/2 cup chopped onion |
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1/4 cup chopped green bell pepper |
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2 cloves minced garlic |
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3 tablespoons Health Valley® no salt added
chicken broth |
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1/8 teaspoon white pepper |
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cooking spray |
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2 tablespoons margarine (divided use) |
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2 teaspoons fresh rosemary |
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Preparations:
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1. Place bread cubes in a food processor and pulse
until finely ground. Set aside, Preheat oven to 375 F. |
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2. Add 1/2 tablespoon margarine to a nonstick
frying pan. Melt over medium heat. Add bell pepper, onion, and garlic.
Sauté 3 minutes or until tender. |
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3. Combine onion mixture, cauliflower, 1/2
tablespoon margarine, chicken broth and white pepper in the food
processor. Process until smooth. |
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4. Preheat oven to 375 F. |
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5. Mix cauliflower mixture with 1-1/2 cups bread
crumbs and place in a baking dish.. Drizzle with 1 tablespoon melted
margarine. Bake 15 minutes or until thoroughly heated. Serve garnished
with rosemary. |
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