A new take on Cauliflower Bake

 1 head cauliflower, cleaned and cut into florets and cooked (bring to a boil then simmer until fork tender then drain)
 1/2 cup butter or margarine or to taste
1/2 cup bread crumbs
1/2 cup parmesan cheese or to taste
Leftover red pepper and green onion, about 1/2 cup of each

My version of Cauliflower Bake is a simple vegetarian dish that combines cooked cauliflower with some melted butter or margarine, bread crumbs and parmesan cheese. This time I had some left over chopped red pepper and green onion that I wanted to use up so I just added it. I sprayed a glass pyrex dish with canola oil, covered it with tin foil and heated it in the oven for about 20 minutes while the chicken breasts were finishing cooking.

The pepper and green onion dresses the dish up nicely. One suggestion is to not put too much red pepper as the taste will overpower the other flavours.


Note: Traditional Cauliflower polonaise is similar to this recipe except that the butter is slightly browned and the bread crumbs are then added to the browned butter. Some recipes call for chopped hard boiled eggs.

You could serve this with:
Shake and Bake Chicken Breast
Potatoes mashed with sour cream or baked potato (maybe twice baked)
Cauliflower Bake
Green Peas
A bit of sliced tomato for additional colour
Top it off with some low-cal soy ice-cream for dessert