Cauliflower Corn Supreme Recipe

2.5 1 2
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Cauliflower Corn Supreme Recipe

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2.5 1 2
Publisher Photo
My great-aunt gave me the original recipe to be used as a side dish, but I changed it to work as a vegetarian main dish. We enjoy it often with salad and bread.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 cups thinly sliced fresh cauliflower
  • 1 small sweet onion, chopped
  • 1-1/2 cups fresh corn
  • 1 small sweet red pepper, chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 3/4 cup milk
  • 1/4 cup white wine or apple juice
  • 1 cup (4 ounces) shredded mozzarella or Swiss cheese

Directions

In a bowl, combine the flour, salt, garlic powder and pepper; set aside. In a greased 8-in. square baking dish, layer the cauliflower and onion. Sprinkle with flour mixture.
Top with corn and red pepper. Sprinkle with Parmesan cheese and parsley; dot with butter. Combine milk and wine; pour over vegetables. Sprinkle with cheese.
Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until vegetables are tender. Yield: 6-8 servings.
Originally published as Cauliflower Corn Supreme in Bountiful Harvest Cookbook 1994, p51

Nutritional Facts

1 cup: 165 calories, 9g fat (5g saturated fat), 26mg cholesterol, 502mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 8g protein.

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 cups thinly sliced fresh cauliflower
  • 1 small sweet onion, chopped
  • 1-1/2 cups fresh corn
  • 1 small sweet red pepper, chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 3/4 cup milk
  • 1/4 cup white wine or apple juice
  • 1 cup (4 ounces) shredded mozzarella or Swiss cheese
  1. In a bowl, combine the flour, salt, garlic powder and pepper; set aside. In a greased 8-in. square baking dish, layer the cauliflower and onion. Sprinkle with flour mixture.
  2. Top with corn and red pepper. Sprinkle with Parmesan cheese and parsley; dot with butter. Combine milk and wine; pour over vegetables. Sprinkle with cheese.
  3. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until vegetables are tender. Yield: 6-8 servings.
Originally published as Cauliflower Corn Supreme in Bountiful Harvest Cookbook 1994, p51

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MY REVIEW
cathyhulsey User ID: 4847240 45789
Reviewed Apr. 21, 2012

"It was too watery. Didn't care for the flavor"

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