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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Built-in compressor — no pre-freezing bowl, continuous churning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Built-in compressor — no pre-freezing bowl, continuous churning
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heat oven to 425f. 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. blend milk, cream cheese, parmesan and garlic in blender until smooth. if sauce is too thick, add enough of the reserved cooking water until sauce is of desired consistency. place cauliflower mixture in 13x9-inch baking dish sprayed with cooking spray. add peppers and cream cheese sauce; mix well. combine cracker crumbs, shredded cheese and cilantro; 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.