Creamy Baked Cauliflower
This makes the perfect side dish for a crowd!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
- 7 cups small cauliflower florets
- 1 cup frozen corn
- 1 8 oz. pkg. cream cheese softened
- 1/4 cup milk
- 2 Tbsp. grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1 red pepper finely chopped
- 20 Ritz Crackers coarsely crushed
- 1 cup Mexican Style Shredded Cheese
- 1/4 cup chopped fresh parsley
Heat oven to 425°F.
Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain, reserving 1/4 cup cooking water.
Mix cream cheese, milk, Parmesan and garlic powder until blended. Place cauliflower mixture in 13x9-inch baking dish sprayed with cooking spray. Add peppers and cream cheese mixture; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
Mix cracker crumbs, shredded cheese and parsley; sprinkle over vegetable mixture. Cover.
Bake 30 to 35 min. or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.
Photo and recipe courtesy of Kraft.