Herbed Cauliflower
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
cauliflower florets
2 x 10 ounce packages if using frozen |
|
| ¼ | cup |
margarine
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | teaspoon |
poultry seasoning
|
|
| 2 | teaspoons |
chicken broth
dry mik |
|
| ½ | teaspoon |
sage
ground |
*
|
| 1 | each |
mushrooms, canned
4 ounce can |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
cauliflower florets
2 x 10 ounce packages if using frozen |
|
| 59 | ml |
margarine
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 5 | ml |
poultry seasoning
|
|
| 1E+1 | ml |
chicken broth
dry mik |
|
| 2.5 | ml |
sage
ground |
*
|
| 1 | each |
mushrooms, canned
4 ounce can |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt margarine in a skillet.
Add onions and celery, cook until tender, about 10 minutes.
Remove from heat and stir in broth mix, poultry seasoning and sage.
Preheat oven to 350℉ (180℃).
Dice cauliflower.
Add onion mixture, drained mushrooms, salt and pepper and mix well.
Place mixture in a baking dish that has been sprayed with a non-stick spray.
Bake 20 minutes.
