Prep Instructions
- Yield: 20 (4 oz.) portions
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 65 minutes
Recipe Ingredients
1 1/2 cups garlic cloves, 3/4 cup whole wheat Panko bread crumbs, 1/3 cup Parmesan cheese, 3 tablespoons Italian parsley, 1/8 teaspoon nutmeg, 1/2 cup roasted garlic, 1/2 cup cauliflower, steamed, 1/2 cup roasted garlic puree, 4 tablespoons Smart Balance, 1 cup 1% milk, 2 teaspoons kosher salt
Cooking Instructions
Preheat oven at 350 degrees. Place garlic in a baking pan and spray with pan coating spray, cover with foil and bake for 20 to 25 minutes, uncover and cook for 5 more minutes until garlic is golden brown. Combine the Japanese bread crumbs with the parsley and Parmesan cheese. Set aside. Steam cauliflower. Place in a food processor and puree adding the roasted garlic purée and the nutmeg. Set aside. While garlic is roasting steam potatoes. Place in a mixing bowl with a paddle and mash incorporating the rest of the ingredients. In a prepared baking dish, spray with pan cooking spray and spread the potatoes evenly sprinkle half the bread crumbs. Spread the cauliflower purée and top with bread crumbs. Bake for 20 minutes in 350-degree oven and blend well. Follow the prep instructions next to each ingredient and combine. Fold in the dressing and refrigerate at least 10 to 15 minutes before serving.
Category Tags
Appetizers and Sides, Low cholesterol, Peanut-free, Tree nut-free, Vegetarian, Whole grain
Nutritional Data
- Calories: 159.38
- Fat: 3.03 grams
- Saturated Fat: 1.36 grams
- Cholesterol: 4.66 milligrams
- Sodium: 225.19 milligrams
- Carbohydrates: 28.29 grams
- Fiber: 3.85 grams
- Sugars: 2.67 grams
- Protein: 5.40 grams