Tuesday, November 18, 2014

Cheesy Cauliflower Casserole Recipe

This dish has been a big hit among both my vegetarian and meat-eating friends!

Cheesy Cauliflower Casserole

One head of cauliflower
1/2 cup Smart Balance Buttery Spread, melted
1/4 cup Parmesean
2/3 cup panko bread crumbs
1/2 tsp. garlic salt
1 1/2 cups shredded cheese (Mexican blend, cheddar, or any you like)
1/2 cup Bertolli Four Cheese Rosa Pasta Sauce

Chop cauliflower into bite size pieces. Boil in a big pot of water for 10 minutes.

Combine margarine, parmesean, panko, and garlic salt in a small bowl.

Layer cauliflower, shredded cheese, and pasta sauce in an oven safe casserole dish. Top with panko crumb mix.

Cook in a 350 degree oven for 20 minutes, or until panko gets toasty.


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