Crunchy Cauliflower Bake

MAKES: 8 servings
CRISPY RATING: Veggies, low point and creamy - yay


  • 2 pounds cauliflower flowerets
  • 1/2 onion, diced
  • 1/4 pound canned mushrooms, drained
  • 11 ounces reduced fat reduced sodium cream of mushroom soup
  • 1/3 cup fat free half and half
  • 1 1/2 cups corn flakes, crushed
  • 1 1/3 cups parmesan cheese, grated

1. Preheat oven to 350°.

2. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. (I usually use a bag of frozen cauliflower and just nuke it to thaw and heat it.) Drain and arrange in a buttered casserole dish.

3. Heat a heavy non stick skillet over medium heat and spray with Pam. Sauté onions 4 minutes, or until soft. Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower.

4. Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower.

5. Bake 10-12 minutes or until top is golden.


This also reheats pretty well, so you can make it in advance and take it somewhere.

The original had heavy cream in it instead of FF half and half. I sometimes even use regular skim milk and it works ok, too.

This recipe is from the Weight Watchers Recipe Review Board, posted by Cnango.

From MC - Per Serving: 143 Calories; 5g Fat (31.2% calories from fat); 9g Protein; 16g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 558mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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