Serves: 8
Total Calories: 82
1. Combine the 2 tablespoons melted margarine with KELLOGG'S CORN FLAKES cereal and garlic powder. Set aside for topping.
2. Cook cauliflower in small amount of water, about 10 minutes or until almost tender. Drain well. Set aside.
3. Dissolve bouillon cube in 3/4 cup water. Set aside.
4. In 3-quart saucepan, melt the 1/4 cup margarine over low heat. Stir in flour and pepper. Add bouillon and milk, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. 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. Serve hot.
This Cauliflower Escallop recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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