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Ingredientes
- 1 lb Cauliflower florets
- 2 tsp Vegetable oil
- 1/2 x Onion, diced
- 1/4 lb Canned mushrooms, liquid removed
- 11 ounce Can cream of mushroom soup
- 1/3 c. Heavy cream
- 1 1/2 c. Cornflakes, crushed
- 1 1/3 c. Grated Parmesan cheese
Direcciones
- Prep: 5 minutes, Cook: 20 minutes. Preheat oven to 350 F. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 min or possibly till tender. Drain and arrange in a buttered casserole dish. Heat oil in a heavy nonstick skillet over medium heat. Saute/fry onions 4 min, or possibly till soft.
- Add in mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower. Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower. Bake 10-12 min or possibly till top is golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 867g | |
| Calories 1293 | |
| Calories from Fat 707 | 55% |
| Total Fat 80.39g | 100% |
| Saturated Fat 37.22g | 149% |
| Trans Fat 0.23g | |
| Cholesterol 172mg | 57% |
| Sodium 4944mg | 206% |
| Potassium 1188mg | 34% |
| Total Carbs 83.08g | 22% |
| Dietary Fiber 9.9g | 33% |
| Sugars 16.95g | 11% |
| Protein 65.96g | 106% |
