Creamy Garlic-Cauliflower Bake

By Mary Jane

Ingredients

• 10 cups small cauliflower florets
• 1 cup frozen corn
• 1 red pepper, finely chopped
• 2 tubs (10 oz. each) PHILADELPHIA Savory Garlic Cooking Creme
• 20 RITZ Crackers, coarsely crushed (about 3/4 cup)
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup chopped fresh parsley

Preparation

Step 1

HEAT oven to 425°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, reserving 1/4 cup cooking water.

PLACE cauliflower in 13x9-inch baking dish sprayed with cooking spray. Add peppers and Cooking Creme; stir until vegetables are evenly coated with sauce, adding reserved cooking water if needed.

MIX crushed crackers, shredded cheese and parsley; sprinkle over cauliflower mixture. Cover.

BAKE 30 to 35 min. or until ingredients are heated through and topping is lightly browned, uncovering for the last 10 min.

Kraft Kitchen Tips

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 ingredients are heated through and topping is lightly browned, uncovering for the last 10 min.