Crunchy Cauliflower Bake
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
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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
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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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