Prep
15-30 mins
Cook
35 MIN
Calories
160
Ingredients
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
round buttery crackers, coarsely crushed
1 cup
KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup
chopped fresh parsley
Instructions
Step 1
Heat oven to 425°F.
Step 2
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.
Step 3
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.
Step 4
Mix cracker crumbs, shredded cheese and parsley; sprinkle over vegetable mixture. Cover.
Step 5
Bake 30 to 35 min. or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.