Cauliflower Escallop
Ingredients
- 500 ml or 22 ml Kellogg's Corn Flakes* cereal
- 1 L or 44 L cauliflower florets (1 medium-size head)
- 1 or - chicken bouillon cube
- 175 ml or 3/43/4 ml hot water
- 75 ml or 1/31/3 ml margarine,
- 50 ml or 1/41/4 ml all-purpose flour
- 1 ml or 1/41/4 ml white pepper
- 500 ml or 22 ml skim milk
- 30 ml or 22 ml chopped pimiento
- 175 ml or 3/43/4 ml sliced green onions
- - vegetable cooking spray
- 1 ml or 1/41/4 ml garlic powder
Directions
1. In medium-size saucepan, cook cauliflower in small amount of water about 10 minutes or until almost tender. Drain well. Set aside.
2. Dissolve bouillon cube in 175 mL (3/4 cup) of hot water. Set aside.
3. Melt 25 mL (2 tbsp) of the margarine. Combine with crushed cereal and garlic powder. Set aside for topping.
4. In large saucepan over low heat, melt remaining margarine. Stir in flour and pepper, cook and stir 1 minute. Gradually add bouillon and milk, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat. Stir in pimiento, green onions and cauliflower. Spoon into 1.5 L (6 cup) glass baking dish coated with cooking spray. Sprinkle with cereal topping.
5. Bake at 180° C (350° F) about 20 minutes or until thoroughly heated.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
