The cauliflower in this recipe provides a good source of vitamin C.

  • PREP: 0 hr(s). 15 min / Total: 0 hr(s). 29 min
  • PHOTOS: 1 Add your photo
  • Servings: 8 servings, 1/2 cup (125 mL) each

Courtesy of:kraft

What you need

 
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Make It

  • Heat oven to 375°F.

  • Place cauliflower in 1.5-L microwaveable ovenproof dish. Microwave on HIGH 3 to 4 min. or until crisp-tender.

  • Top with remaining ingredients.

  • Bake 12 to 14 min. or until topping is golden brown.

Kraft Kitchen Tips

  • SUBSTITUTE

    Prepare using broccoli florets.

  • MAKE AHEAD

    Assemble casserole as directed. Refrigerate up to 30 min. When ready to serve, bake (uncovered) as directed.

Ratings & Reviews

Ratings

Reviews

04/08/2012

04/09/2008

05/04/2006

I crushed branflakes on top it gave it a nice flavour and some added crunch

10/24/2005

I first made this last winter and my family kept asking me to make it again. Now that the fall has come and cauliflower is economically available, it will become a weekly dish. It is so easy to make yet tastes like a gourmet dish. kat_joy

10/07/2005

This was really yummy. I didn't have the listed cereal on hand so I used a handful of dried cranberries and a cereal with a variety of flakes in it. I also put some grated asiago cheese on top in addition to the cheddar cheese. This was easy to make and it tasted really great.

01/31/2005

i love cauliflower and cheese any time like the easy prep

01/31/2005

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Servings

Makes 8 servings, 1/2 cup (125 mL) each.

Nutritional Info

Serving Size 1/2 cup (125 mL)

AMOUNT PER SERVING
Calories100
Total Fat 5g
Saturated Fat 2.5g
Cholesterol 15mg
Sodium 280mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugars 2g
Protein 6g
Vitamin A6%
Vitamin C45%
Calcium15%
Iron8%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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