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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3. 2. BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL. 3. ADD SAUTEED ONIONS TO MIXTURE; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5. 4. ADD SALT TO BOILING WATER. 5. ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCE HEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN. 6. POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER IN EACH PAN. NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ (1 1/2 CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE. USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 MINUTES. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02402 SERVING SIZE: 1/2 CUP W/ From the
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 57 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 69.7mg | 2 % | |
Potassium 268.7mg | 7 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.7g | ||
Protein 4.9g | 7 % | |
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: 57
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