Weekly Tidbits: Cauliflower + Sweet Pepper Casserole

I tossed this together from the ingredient in my fridge.  I had this big plan to make fresh pesto to toss with peas and fettucine tonight, but....I was a couple days late on the basil.  It had gone bad.  So what else was in there?  Cauliflower that needed to be cooked up ASAP.

I had some cream cheese leftover from the Banana Cake earlier this week, so I used that as the base to my gratin, I added a little spice, red pepper (sale!) and breadcrumbs to turn it all casserole-like.  Pop it in the over and delicious!  Here is how it goes.

Cauliflower + Sweet Pepper Casserole

Ingredients: 


1 head of cauliflower, rinsed and sliced
1 red pepper, large diced
1 cup of cream cheese
1/2 cup of vegetable broth
1 tsp chilli powder
1 tsp of Joe's Stuff (cajun seasoning)
Salt and pepper to taste
1/4 cup bread crumbs
1/4 cup of shredded parmesan

Directions:

1. Pre-heat the oven to 375.
2. First steam your cauliflower. While the cauliflower is steaming until tender, toss your diced red peppers into a pan with some oil to soften and brown around the edges. Toss together the cauliflower and peppers into a medium-sized baking dish.

3. Next prepare the sauce:  In a small saucepan on low heat, combine cream cheese, broth, and seasonings.  Stir until combined and beginning to bubble at the edges.

4. Pour the cheese cause over the vegetables in the pan, gently turning them with a spatula to coat.  Once combined, dust the top of the casserole with a combination of bread crumbs and shredded Parmesan.
5. Place in the oven and bake until the top is golden and melted.