Cauliflower Crunch

Cheese and bread crumbs add a tasty crunch to a veggie casserole.


4 (3/4-cup) servings


3 tablespoons olive or vegetable oil
8 sun-dried tomatoes, cut into strips
2 garlic cloves, minced
1 (4.5 ounce) can Old El Paso® Chopped Green Chiles, drained
2 (10 ounce) package Green Giant® Frozen Cauliflower in Cheese Flavored Sauce, thawed*
1/4 cup Progresso® plain bread crumbs
1/4 cup grated Parmesan cheese


Preheat oven to 400°F (204°C.) Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan. Top with cauliflower in cheese sauce.

In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well. Sprinkle over cauliflower mixture.

Bake for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.

Estimated Time

Preparation Time: 15 minutes
Total Time: 40 minutes

Additional Information

To quickly thaw cauliflower, cut small slit in center of each pouch; microwave on HIGH for 2 to 3 minutes or until thawed.

For Broccoli Crunch, substitute two 10 ounce packages Green Giant® Frozen Broccoli in Cheese Flavored Sauce for the cauliflower.

Nutritional Information

1 Serving (3/4 Cup): Calories 270 (Calories from Fat 140), Total Fat 16 g (Saturated Fat 4 g, Cholesterol 10 mg; Sodium 1140 mg; Total Carbohydrate 23 g (Dietary Fiber 3 g, Sugars 9 g), Protein 8 g; Exchanges: 1/2 Starch; 1/2 Fruit; 1 Vegetable; 1/2 High-Fat Meat; 2 1/2 Fat

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