Cut cauliflower into bite-sized pieces, place in a steamer and steam to desired tenderness, about 10-15 minutes. In a frying pan, saute onions and mushrooms in butter until brown (about 5 minutes). Remove from heat and stir in the parmesan and bread crumbs. Mix well. Put the steamed cauliflower in a baking dish and toss with the mixture in the frying pan. Bake for 4-5 minutes at 350 degrees F. NOTES: * Steamed cauliflower with mushrooms and parmesan. Yield: Serves 4-6. : Difficulty: easy. : Time: 30 minutes. : Precision: no need to measure. : Hal Stern : Princeton University, Computer Science Department : princeton!tilt!stern : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4|
|Calories from Fat: 118 (21%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 20.4mg||6 %|
|Sodium 2012.5mg||69 %|
|Potassium 1277.6mg||34 %|
|Total Carbohydrate 89.7g||26 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 79.2g|
|Protein 23g||33 %|
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Calories per serving: 562
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