Try this Cauliflower Cheese recipe, or contribute your own.
Suggest a better description1. In a large stock pot, combine stock, cauliflower, potatoes, celery, carrots and onion. Boil for 5 to 10 minutes, or until tender.
Set aside.
2. Melt the butter in a separate saucepan over medium heat. Stir in flour and cook for 2 minutes, (blond roux), and gradually stir
in milk. Bring to alight boil until thickened.
3. Add vegetables with the cooking liquid and season to taste.
4. Stir in the cheese until melted, and remove from the heat.
Serve with a crusty bread and a chilled chardonnay. Very good.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (907g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1103 | ||
Calories from Fat: 595 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.1g | 88 % | |
Saturated Fat 40.1g | 200 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 227.1mg | 70 % | |
Sodium 1055.1mg | 36 % | |
Potassium 2216.4mg | 58 % | |
Total Carbohydrate 78g | 23 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 75.7g | ||
Protein 51.8g | 74 % | |
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: 1103
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