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    Crunchy Cauliflower Bake


    Source of Recipe


    WW Boards

    Recipe Introduction


    8 Servings; 2 Points per serving

    List of Ingredients




    1 pound cauliflower flowerets
    2 teaspoons vegetable oil
    1/2 onion -- diced
    1/4 pound canned mushrooms -- drained
    1 can reduced fat reduced sodium cream of mushroom soup
    1/3 cup ff half and half
    1 1/2 cups corn flakes -- crushed
    1 1/3 cups parmesan cheese -- grated

    Recipe



    Preheat oven to 350°.

    Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and arrange in a buttered casserole dish.

    Heat oil in a heavy non stick skillet over medium heat. Sauté onions 4 mins, or until soft. Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower.

    Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower.

    Bake 10-12 mins or until top is golden.




 

 

 

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