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Cauliflower in Bell Pepper & Cheese Sauce

  • Cook Time: 20 to 25 minutes
  • Servings: 4 servings
  • Course: Side Dish

Cooking in Reynolds Wrap® Heavy Duty Foil packets infuses flavors. Center veggies on foil & top with cheese sauce. Bring up sides & ends, then fold, leaving space at top for the veggies to steam cook.

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  • 4 cups cauliflower florets
  • 1 cup pasteurized process cheese sauce
  • 1/2 cup chopped red bell pepper
  • 2 ice cubes or tablespoons of water
  • salt and pepper to taste


Step 1

PREHEAT oven to 450°F. Place Reynolds® Baking Cups in muffin pans; set aside.

Step 2

PLACE cauliflower florets in center of foil.  SPOON cheese sauce evenly over cauliflowerettes; TOP with bell pepper and ice cubes.  SPRINKLE with salt and pepper, if desired.  PLACE packet on baking sheet with 1-inch sides.

Step 3

BRING up sides of foil; fold down two times.  DOUBLE FOLD both ends of foil to seal packet, leaving room for heat circulation inside.

Step 4

BAKE 20 to 25 minutes or until cauliflowerettes are at desired texture.

Step 5

OPEN packet carefully by cutting along top folds with a sharp knife, allowing steam to escape.

Step 6

STIR to coat evenly.


• To make Fiery Bell Pepper Cheese Sauce, add 1 to 1-1/2 teaspoons crushed red pepper flakes with chopped bell pepper.
• You can substitute broccoli florets for the cauliflower florets.

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