Cauliflower Crunch Recipe

Cauliflower Crunch Recipe

  • 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) packages Green Giant® Frozen Cauliflower in Cheese Flavored Sauce, thawed
  • 1/4 cup Progresso® Plain Bread Crumbs
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 400 degrees F. 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.
  2. In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well. Sprinkle over cauliflower mixture.
  3. Bake at 400 degrees F for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.