Bran Topped Cauliflower Escallop


Serves: 6
Total Calories: 215

Ingredients

2 tablespoons margarine or butter, melted
1/4 teaspoon garlic salt
1/2 cup All-Bran® Original or 1/2 cup All-Bran® Bran Buds®
4 cups sliced cauliflower (1 medium-size head)
1 cube chicken bouillon
3/4 cup hot water
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup half-and-half
2 tablespoons chopped pimientos
1 cup sliced green onions

Directions:

1. Combine the 2 tablespoons margarine, garlic salt and KELLOGG'S ALL-BRAN cereal. Set aside for topping.

2. Cook cauliflower in small amount of water until almost tender, about 10 minutes. Drain well. Set aside.

3. Dissolve bouillon cube in 3/4 cup hot water. Set aside.

4. In 3-quart saucepan, melt the 1/4 cup margarine over low heat. Stir in flour, salt and pepper. Add bouillon and half-and-half, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in pimiento, green onions and cauliflower. Spoon mixture into 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Sprinkle cereal mixture evenly over top.

5. Bake at 350°F about 20 minutes or until thoroughly heated and bubbly. Serve hot.

Note: 2 packages (10 oz. each) frozen cauliflower, cooked and drained, may be substituted for fresh cauliflower.

Nutritional Facts:

Serves: 6
Total Calories: 215
Calories from Fat: 42

This Bran Topped Cauliflower Escallop recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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