Shelly's Recipe

Creamy Garlic-Cauliflower Bake

Category: Cauliflower

7 cups  small cauliflower florets
1 cup  frozen corn
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup  milk
2 Tbsp.  KRAFT Grated Parmesan Cheese
1/2 tsp.  garlic powder
1  red pepper, finely chopped
20  RITZ Crackers, coarsely crushed
1 cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup  chopped fresh parsley

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. MIX cream cheese, milk, Parmesan and garlic powder until blended. Place cauliflower mixture in 13x9-inch baking dish sprayed with cooking spray. Add peppers and cream cheese mixture; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency. MIX cracker crumbs, shredded cheese and parsley; sprinkle over vegetable mixture. Cover. BAKE 30 to 35 min. or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.