Cauliflower in Bell Pepper & Cheese Sauce
- Cook Time: 20 to 25 minutes
- Servings: 4 servings
- Course: Side Dish
Cooking in Reynolds Wrap® Heavy Duty Foil packets infuses flavors. Center veggies on foil & top with cheese sauce. Bring up sides & ends, then fold, leaving space at top for the veggies to steam cook.
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Ingredients
- 4 cups cauliflower florets
- 1 cup pasteurized process cheese sauce
- 1/2 cup chopped red bell pepper
- 2 ice cubes or tablespoons of water
- salt and pepper to taste
Directions
Step 1
PREHEAT oven to 450°F. Place Reynolds® Baking Cups in muffin pans; set aside.
Step 2
PLACE cauliflower florets in center of foil. SPOON cheese sauce evenly over cauliflowerettes; TOP with bell pepper and ice cubes. SPRINKLE with salt and pepper, if desired. PLACE packet on baking sheet with 1-inch sides.
Step 3
BRING up sides of foil; fold down two times. DOUBLE FOLD both ends of foil to seal packet, leaving room for heat circulation inside.
Step 4
BAKE 20 to 25 minutes or until cauliflowerettes are at desired texture.
Step 5
OPEN packet carefully by cutting along top folds with a sharp knife, allowing steam to escape.
Step 6
STIR to coat evenly.
Tips
• To make Fiery Bell Pepper Cheese Sauce, add 1 to 1-1/2 teaspoons crushed red pepper flakes with chopped bell pepper.
• You can substitute broccoli florets for the cauliflower florets.
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