Cauliflower Crunch 
Rosemary Leicht
Bethel, Ohio
$2,000 Winner in the 2000 Bake-Off(r) Contest 
Prep Time: 15 minutes (Ready in 40 minutes) 
          3  tablespoons olive or vegetable oil
          8  sun-dried tomatoes, cut into strips
          2  garlic cloves, minced
          1  (4.5-oz.) can Old El Paso(r) Chopped Green Chiles, drained
          2  (10-oz.) pkg. Green Giant(r) Frozen Cauliflower in 
               Cheese Flavored Sauce, thawed*
        1/4  cup Progresso(r) Plain Bread Crumbs
        1/4  cup grated Parmesan cheese
 
1. Heat oven to 400 degrees F. Heat 1 tablespoon of the oil in medium skillet 
over medium heat until hot. Add tomatoes, garlic and green chiles; 
cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.  
Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan.  
Top with cauliflower in cheese sauce.

2. In small bowl, combine bread crumbs, Parmesan cheese and remaining 
2 tablespoons oil; mix well. Sprinkle over cauliflower mixture.  

3. Bake at 400 degrees F. for 20 to 22 minutes or until edges are bubbly 
and bread crumbs are golden brown.

4 (3/4-cup) servings

TIPS: *To quickly thaw cauliflower, cut small slit in center of each pouch; 
       microwave on HIGH for 2 to 3 minutes or until thawed.

       For Broccoli Crunch, substitute two 10-oz. pkg. Green Giant(r) 
       Frozen Broccoli in Cheese Flavored Sauce for the cauliflower.
              
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NUTRITION INFORMATION PER SERVING:
SERVING SIZE:  3/4 Cup
Calories           270        Calories from Fat    140
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                                 % DAILY VALUE
Total Fat           16 g                25%
  Saturated          4 g                20%
Cholesterol         10 mg                3%
Sodium            1140 mg               48%
Total Carbohydrate  23 g                 8%
  Dietary Fiber      3 g                12%
  Sugars             9 g
Protein              8 g
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Vitamin A            20%         Vitamin C         60%
Calcium              20%         Iron               8%
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DIETARY EXCHANGES: 1/2 Starch, 1/2 Fruit, 1 Vegetable, 1/2 High-Fat Meat, 
2 1/2 Fat OR 1 Carbohydrate, 1 Vegetable, 1/2 High-Fat Meat, 2 1/2 Fat