Ooey-gooey cheesy bread gets an extra dose of vegetables (and more creaminess) from steamed cauliflower. Use this mixture for your next grilled cheese sandwich and pair alongside fresh tomato soup for a family-friendly dinner. We recommend spreading this on crusty French bread to soak up our Quick Chicken Minestrone soup but you can use any bread you prefer. The cheesy-veggie sauce is a great way to sneak in vegetables so try tossing it with fresh pasta for a healthier mac and cheese that doesn’t skimp on the creamy texture and cheesy flavor. If you love to dip garlic bread into broth-based soups or hearty stews, try adding finely minced garlic to the food processor to add an extra kick before spreading the sauce on the bread.
5 ounces whole-grain French bread, halved lengthwise
1 cup fresh cauliflower florets
1/3 cup unsalted chicken stock (such as Swanson)
1 1/2 ounces reduced-fat cheddar cheese, shredded
1/8 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Preheat broiler to high.
Place bread, cut side up, on a baking sheet. Broil 1 1/2 minutes or until bread is lightly toasted.
Place cauliflower in a steamer basket over simmering water; cover and steam 8 minutes or until very tender. Place stock in a small microwave-safe bowl; microwave at HIGH 30 seconds or until warm. Place cauliflower and stock in a food processor; process until smooth. Add cheese; process until combined.
Spread cauliflower mixture over bread halves; broil 4 minutes or until lightly browned. Cut into 4 pieces; sprinkle with pepper.
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