Easy & Flavorful Herbed Cauliflower Casserole Recipe

Herbed Cauliflower Casserole

YIELD Makes 5 servings

INGREDIENTS

5 cups cauliflower florets (about 1-1/4 pounds) 1 tablespoon reduced-fat margarine, melted 1 small red bell pepper, cored, seeded and quartered 2 tablespoons water 3 large tomatoes, peeled, seeded and coarsely chopped 2 to 3 teaspoons chopped fresh tarragon 1/2 teaspoon chopped fresh parsley 1/3 cup (about 9 to 10) coarsely crushed unsalted saltine crackers

PREPARATION:

1. Preheat oven to 450°F. Toss cauliflower with margarine in large bowl; place cauliflower and bell pepper, cut sides down, in one layer in shallow baking pan. Add water to pan. Roast vegetables 15 minutes; reduce oven temperature to 425°F. Continue roasting 25 to 28 minutes until cauliflower is tender and golden brown and bell pepper skin has blistered. Remove bell pepper pieces to plate and transfer cauliflower to 11X7-inch baking dish. Reduce oven temperature to 400°F.
2. Place tomatoes in food processor or blender. Remove and discard skin from bell pepper. Add bell pepper to food processor; process until smooth. Add tarragon and parsley; blend well.
3. Pour tomato sauce over cauliflower; bake 10 minutes or until cauliflower is hot and bubbly. Sprinkle with cracker crumbs just before serving.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 3/4 cup casserole Fiber 4 g Carbohydrate 14 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 21 % Calories 80 Protein 3 g Sodium 100 mg DIETARY EXCHANGE: Fat 1/2 Vegetable 2-1/2