Cauliflower & Cheese
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cauliflower florets
cut into bite-sized pieces |
*
|
| 2 | medium |
onions
chopped |
|
| 1 | pound |
mushrooms
fresh |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
bread crumbs
|
|
| ¾ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cauliflower florets
cut into bite-sized pieces |
*
|
| 2 | medium |
onions
chopped |
|
| 453.6 | g |
mushrooms
fresh |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
bread crumbs
|
|
| 177 | ml |
Parmesan cheese
grated |
|
Directions
Cut cauliflower into bite-sized pieces, place in a steamer and steam to desired tenderness, about 10 to 15 minutes.
In a frying pan, sauté 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 to 5 minutes at 350℉ (180℃).
NOTE: * Steamed cauliflower with mushrooms and parmesan.
