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Suggest a better description1. ADD FROZEN CAULIFLOWER TO SALTED WATER; RETURN TO A BOIL. COVER; REDUCE HEAT; ALLOW CAULIFLOWER TO SIMMER 4 MINUTES OR UNTIL TENDER. DRAIN. PLACE AN EQUAL QUANTITY IN EACH OF TWO PANS. 2. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP OVER CAULIFLOWER IN EACH OF TWO PANS. 3. GARNISH WITH HARD COOKED EGGS. NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. REF. A02500. Recipe Number: Q01002 SERVING SIZE: 1/2 CUP(3- From the
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 11 | ||
Calories from Fat: 4 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 6.4mg | 0 % | |
Potassium 30.3mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.8g | ||
Protein 0.7g | 1 % | |
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: 11
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