Cook cauliflower in salted water.
Sauté butter and chopped onion in a large saucepan until yellow.
Blend in flour.
Then add chicken broth, milk, Worcestershire sauce, cauliflower and 1 cup cooking water.
Cook until mixture thickens slightly.
Add shredded cheese.
Stir to melt cheese and serve sprinkled with herbs.
Best to use slightly less broth and milk . (1 cup milk and 1 cup broth?)
Zucchini (use 2-3 medium) substitutes well for cauliflower. May be whirled in blender after cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 137 (77%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 32mg||10 %|
|Sodium 984.9mg||34 %|
|Potassium 163.3mg||4 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3g|
|Protein 7.5g||11 %|
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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: 177
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