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Utokia's Cauliflower in Bell Pepper and Cheese Sauce

Reynolds Kitchens

"Cauliflowerets and red bell pepper are baked with a creamy cheese sauce in foil packets for an easy, cheesy side dish."
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servings 141 cals
Original recipe yields 6 servings

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  1. Preheat oven to 450 degrees F.
  2. Place cauliflowerets in center of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides.
  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.
  4. Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.


  • Reynolds Kitchens Tips:
  • To make Fiery Bell Pepper Cheese Sauce, add 1 to 1-1/2 teaspoons crushed red pepper flakes with chopped bell pepper.
  • Substitute Broccoli Florets for the Cauliflowerets or use a mixture of the two.
  • Cooking in Reynolds Wrap® Heavy Duty Foil packets infuses flavors. Center veggies on foil & top with cheese sauce. Bring up sides and ends, then fold, leaving space at top.
  • Here's a video showing this handy tip.

Nutrition Facts

Per Serving: 141 calories; 9.3 g fat; 8.3 g carbohydrates; 6.7 g protein; 33 mg cholesterol; 761 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I tried it exactly as written and it was good but the cheese sauce was so watery. I just watched the video of tips from Utokia on how to make this and she did not include the 2 ice cubes that a...

great side dish for lunch or on a dinner plate