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Categories:Viewed: 54 - Published at: 6 years ago
Ingredients
- 1 head Cauliflower, Washed And Cut Into Florets
- Olive Oil For Sauteing
- 1 Small Onion, Coarsely Chopped
- 2 cloves Garlic, Minced
- 1/4 cups Sweet Pepper, Coarsely Chopped
- 1/2 cups Shredded Reduced-fat Cheddar Cheese, Divided Use, Reserving 2 Tablespoons For Topping
- 1/2 cups Shredded Pepper Jack Cheese, Divided Use, Reserving 2 Tablespoons For Topping
- 1 cup Plain Greek Yogurt
- 1/4 teaspoons Ground Black Pepper
- 1/4 teaspoons Ground White Pepper
- 1/4 cups Fresh Wheat Bread Crumbs
Method
- 1. Preheat oven to 375 F. Spray a 2-quart casserole dish with non-stick cooking spray and set it aside.
- 2. Steam or boil cauliflower florets until almost fork tender, about 7-8 minutes.
- 3. Drain cauliflower, rinse with cold water and set aside.
- 4. In a small skillet over medium heat, drizzle in some olive oil. Add onions, garlic and sweet peppers and saute until tender and just starting to turn light brown. Remove from heat and set aside.
- 5. In a large bowl, stir together the cheeses, yogurt, black pepper, and white pepper. Add in the onion mixture and cauliflower. Stir just until combined.
- 6. Pour into the casserole dish. Sprinkle bread crumbs and reserved cheese over the top.
- 7. Bake for 30 minutes or until topping turns brown and filling starts to get bubbly.
- 8. Serve warm.
