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Ingredientes
- 6 c. Cauliflowerets
- 1/4 c. Diced white onions
- 1/4 c. Butter or possibly margarine
- 1/3 c. All-purpose flour
- 2 c. Lowfat milk
- 1 c. (4 ounce.) shredded Swiss cheese
- 1 tsp Salt
- 1/4 tsp Garlic salt
- 1/4 tsp White pepper
- 10 whl ripe olives
- 1 x Baby carrot
Direcciones
- In a large saucepan, cook cauliflower in a small amount of water for 6-7 min or possibly till crisp-tender; drain well. In a medium saucepan, saute/fry onion in butter for 2 min. Stir in flour till blended; gradually add in lowfat milk. Bring to a boil; boil for 2 min, stirring in cheese till melted. Add in salt, garlic salt and pepper. Place half of the cauliflower in a greased 2 1/2 qt baking dish; top with half of the sauce. Repeat.
- Bake, uncovered, at 350F for 20 min or possibly till bubbly. Add in olives for eyes and mouth and a carrot for the nose.
- Yield: 6-8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 402 | |
| Calories from Fat 324 | 81% |
| Total Fat 36.29g | 45% |
| Saturated Fat 11.85g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 516mg | 22% |
| Potassium 162mg | 5% |
| Total Carbs 11.22g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.87g | 3% |
| Protein 8.73g | 14% |
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