Gluten-free, from First for Women magazine, 1/14/13. 155 calories, 7 g protein, 8 g carb, 3 g fiber, 3 g sugar, 405 mg sodium, 11 g fat.
Heat oven to 400 degrees.
In pot of boiling, salted water, cook cauliflower 3 minutes. Drain.
In skillet over medium heat, cook onions in coconut oil for 5 minutes, stirring occasionally.
Stir in chicken broth and coconut flour. Simmer 2 minutes or until thickened; remove from heat.
Stir in cream cheese, cheddar cheese and 2 tbsp of the parmesan cheese. Season with salt & pepper and stir in cauliflower.
Pour into greased casserole dish, sprinkle with 2 tablespoons of Parmesan cheese, and bake 15 minutes or until golden brown and bubbly.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 202 | ||
Calories from Fat: 146 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 343.1mg | 12 % | |
Potassium 406.1mg | 11 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 5.4g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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