Serves: 6
Total Calories: 215
1. Combine the 2 tablespoons margarine, garlic salt and KELLOGG'S ALL-BRAN cereal. Set aside for topping.
2. Cook cauliflower in small amount of water until almost tender, about 10 minutes. Drain well. Set aside.
3. Dissolve bouillon cube in 3/4 cup hot water. Set aside.
4. In 3-quart saucepan, melt the 1/4 cup margarine over low heat. Stir in flour, salt and pepper. Add bouillon and half-and-half, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in pimiento, green onions and cauliflower. Spoon mixture into 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Sprinkle cereal mixture evenly over top.
5. Bake at 350°F about 20 minutes or until thoroughly heated and bubbly. Serve hot.
Note: 2 packages (10 oz. each) frozen cauliflower, cooked and drained, may be substituted for fresh cauliflower.
This Bran Topped Cauliflower Escallop recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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