Try this Cauliflower And Egg With Cheese recipe, or contribute your own.
Suggest a better description1. Boil the cauliflower and onion in enough salted water to cover until they are just tender. Be careful not to overcook them. Drain well. 2. Arrange the cauliflower and onion in a shallow oven proof dish and top with the chopped egg. 3. Put the flour, curry powder, butter or margarine and milk in a saucepan. Bring slowly to a boil, stirring well, until thickened and smooth. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two. Remove the pan from the heat and stir in about three-quarters of the cheese. 4. Pour the sauce over the cauliflower, and sprinkle with the croutons and the remaining cheese. Brown under a hot broiler until golden and serve accompanied with thick crusty bread. Serves 4. Note: crunchy croutons make a nice topping. Cookbook: The Inspired Vegetarian cookbook, by Christine Ingram, 1998. I love cauliflower and the picture of this dish looks wonderful. The book was on the bargain table at Barnes & Noble $9.99. Each dish in the book is pictured in glorious color. Recipe by: The Inspired Vegetarian, by Christine Ingram
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 servings | ||
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Calories: 36 | ||
Calories from Fat: 7 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 13.1mg | 0 % | |
Potassium 77.8mg | 2 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5g | ||
Protein 1.9g | 3 % | |
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: 36
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