Cauliflower, Cheddar, And Bread Panada

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* Exported from MasterCook *

 

Cauliflower, Cheddar, And Bread Panada

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 50

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 cup finely chopped onion

2 cloves garlic -- minced

3 cups finely chopped cauliflower

4 cups fresh bread crumbs

1 3/4 cups low-fat milk or soymilk

1 1/2 cups grated reduced-fat cheddar cheese

OR cheddar style soy cheese

1 egg plus 1 egg white -- beaten, optional

2 tablespoons minced fresh parsley

1 teaspoon teaspoon dry mustard

1 dash cayenne pepper

salt -- to taste

 

6 servings

 

A panada is a savory pudding made with bread crumbs. You can make this one

without the eggs; the flavor won't suffer at all, but the texture will be

less cohesive.

 

Preheat the oven to 375 degrees.

 

Heat the oil in a large skillet. Add the onion and saute over moderate

heat until translucent. Add the garlic and continue to sauté until the

onion is golden. Stir in the cauliflower along with just enough water to

moisten the bottom of the skillet. Cover and " sweat " until the cauliflower

is crisp-tender. Remove from the heat.

 

In a mixing howl, combine the bread crumbs and milk. Stir in the cheese

and optional beaten eggs. Add the cauliflower mixture, parsley and

seasonings. Stir together thoroughly. Pour into an oiled, shallow 9-by

13-inch baking casserole or a 13-inch round casserole. Bake for 35 to 40

minutes, or until the top begins to turn crusty. Let stand 5 to 10

minutes, then cut into wedges or squares and serve.

 

Calories: 344, Carbohydrate: 24g, Total Fat: 20g, Cholesterol: 25g,

Protein: 14g, Sodium: 401mg

 

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