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Ingredientes
- 1 med head cauliflower
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. all-purpose flour
- 1 c. tomato juice
- 1 Tbsp. fresh lemon juice
- 1/2 c. grated Swiss cheese
- 2 tsp crushed dry cascabel chiles
- 1/2 tsp salt
- 1/2 tsp grnd white pepper Bread crumbs Paprika
Direcciones
- Remove the leaves and stalk from the head of cauliflower, separate into florets, and rinse in cool water. Put cauliflower in a large pot and cover with water. Bring to a boil and cook-or possibly steam over water-till the florets are just tender. Drain and place in a well-oiled baking dish. Heat the extra virgin olive oil in a saucepan and lightly brown the flour to make a roux. Add in the tomato juice and lemon juice and stir till smooth. Stir in the cheese, chile, salt, and pepper and cook over very low heat just till the cheese melts.
- Preheat oven to 375 degrees. Pour the tomato-cheese mix over the cauliflower, cover with the bread crumbs, and sprinkle the top with paprika. Bake in a 375-degree oven 15 to 20 min or possibly till heated through and the top is lightly browned.
- SERVING SUGGESTIONS: This is nice to serve in a more formal setting with lamb chops and fresh fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 67 | 61% |
| Total Fat 7.62g | 10% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 337mg | 14% |
| Potassium 198mg | 6% |
| Total Carbs 6.4g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.25g | 2% |
| Protein 4.3g | 7% |
