Serves: 6
Total Calories: 87
1. Combine KELLOGG'S ALL-BRAN cereal, margarine and garlic salt. Set aside for topping.
2. In 3-quart saucepan, combine flour, salt and pepper. Add milk, stirring until smooth, using a wire whip, if necessary. Add bouillon cube. Cook, stirring constantly, over medium until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Add pimentos, onions and cauliflower, mixing until combined. Spread evenly in 1 1/2-quart baking dish. Sprinkle with cereal topping.
4. Bake at 350°F about 20 minutes or until thoroughly heated and sauce is bubbly.
NOTE: 3 1/2 cups fresh cauliflower flowerets, cooked crisp-tender may be substituted for frozen cauliflower.
This Colorful Cauliflower Bake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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