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Creamy Garlic-Cauliflower Bake

Creamy Garlic-Cauliflower Bake

Prep time20 min
Total time45min
ServingsMakes 12 servings, about 3/4 cup each.
  • 10 cups small cauliflower florets
  • 1 cup frozen corn
  • 1 Tbsp. butter
  • 1 red pepper, finely chopped
  • ¼ cup finely chopped onions
  • 1 clove garlic, minced
  • 1 jar (14.5 oz.) Alfredo sauce
  • 4 oz. brick cream cheese, cubed
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese
  • 30 RITZ Crackers, coarsely crushed
  • 1 cup shredded Mexican cheese blend
  • ¼ cup chopped fresh parsley
  • Heat oven to 375°F.
  • Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain; place in 13x9-inch baking dish sprayed with cooking spray.
  • Melt butter in same saucepan on medium heat. Add peppers, onions and garlic; cook and stir 3 to 5 min. or until crisp-tender. Add Alfredo sauce, cream cheese, milk and Parmesan; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over vegetables in baking dish; toss to evenly coat.
  • Combine remaining ingredients; sprinkle over cauliflower mixture.
  • Bake 20 to 25 min. or until cauliflower mixture is heated through and crumb topping is lightly browned.
Recipe Tips
  • Variation
    Prepare using Neufchatel cheese, fat-free milk, RITZ Reduced Fat Crackers and shredded reduced-fat Mexican cheese blend.
  • Substitute
    Prepare using broccoli florets.
  • Make Ahead
    Recipe can be assembled ahead of time. Refrigerate up to 2 hours. When ready to serve, bake, covered, 35 to 40 min. or until cauliflower mixture is heated through and topping is lightly browned, uncovering for the last 10 min.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 14g 
   Saturated fat 7g 
   Trans fat 0.5g 
Cholesterol 40mg 
Sodium 410mg 
Carbohydrate 15g 
   Dietary fiber 2g 
   Total sugars 5g 
Protein 7g 
Vitamin A15 %DV
Vitamin C45 %DV
Calcium15 %DV
Iron4 %DV

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