Crunchy Cauliflower Bake

Preparation time: 5 min	Servings: 4
Cooking time: 20 min

Ingredients:

2 tsp vegetable oil

1-1/4 cups grated Parmesan cheese

1/3 cup heavy cream

1 lb cauliflower florets

1/2 onion, diced

1/4 lb canned mushrooms, drained

1-1/3 cups can cream of mushroom soup

1-1/2 cups corn flakes, crushed

Cooking Directions:

Preheat oven to 350°F. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and arrange in a buttered casserole dish. Heat oil in a heavy nonstick skillet over medium heat. Sauté onions 4 minutes, or until soft. Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower. Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower. Bake 10-12 minutes or until top is golden.

Nutrition Facts

Calories 310

% Calories From Fat 55.2%

Total Fat 19g

Saturated Fats 8.9g

Mono-unsaturated Fats 4.7g

Poly-unsaturated Fats 3.1g

Cholesterol 44mg

Sodium 910mg

Total Carbohydrates 20g

Dietary Fiber 3.6g

Sugar 5g

Protein 17g

More Information

Vitamins

Thiamin B1 0.11 mg

Vitamin B12 0.77 mcg

Vitamin K 18 mcg

Vitamin A 350 IU

Niacin B3 1.2 mg

Pantothenic Acid 1.1 mg

Riboflavin B2 0.28 mg

Vitamin C 51 mg

Vitamin D 11 IU

Vitamin B6 0.25 mg

Vitamin E 1.4 mg

Choline 62 mg

Minerals

Manganese 0.26 mg

Magnesium 32 mg

Calcium 410 mg

Zinc 1.8 mg

Phosphorus 320 mg

Copper 0.25 mg

Fluoride 2 mcg

Selenium 9.3 mcg

Sodium 910 mg

Potassium 300 mg

Iron 1.6 mg

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