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bran-topped cauliflower escallop

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I have started a collection of cauliflower recipes. I think the cauliflower is nature's most perfect vegetable--and certainly the tastiest. This is yet another way to prepare it. Recipe & Photo: www.krogercincinnati.com

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 20 Min

Ingredients For bran-topped cauliflower escallop

  • 2 Tbsp
    butter
  • 1/4 tsp
    garlic salt
  • 1/2 c
    all-bran original - or - 1/2 cup all-bran bran buds
  • 4 c
    sliced cauliflower (1 medium head)
  • 1
    cube chicken bouillon
  • 3/4 c
    hot water
  • 1/4 c
    butter (1/2 stick)
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1/8 tsp
    pepper
  • 1 c
    half and half
  • 2 Tbsp
    chopped pimiento
  • 1 c
    sliced green onions

How To Make bran-topped cauliflower escallop

  • 1
    Combine the 2 Tbs. butter, garlic salt and 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 a 3-qt. saucepan, melt the 1/4 cup butter 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.
  • 5
    Remove from heat. Stir in pimiento, green onions and cauliflower. Spoon mixture into a greased 10x6x2-inch glass baking dish. Sprinkle cereal mixture evenly over top.
  • 6
    Bake in a preheated 350-degree oven about 20 minutes or until thoroughly heated and bubbly. Serve hot. (Note: 2 packages [10 oz. ea.] frozen cauliflower, cooked and drained, may be substituted for fresh cauliflower.)
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