Post by chief_cook2 on Jan 17, 2003 20:41:35 GMT -6
Prep: 15 min, Cook: 30 min.
For 4 Servings:
1 lb. cauliflower florets
2 tsp. unsalted butter
1/4 cup onions, chopped
1/2 cup celery, chopped
1/4 cup mushrooms, chopped
1/2 cup vegetable stock
1 tsp. Italian herb seasoning
1/2 cup plain breadcrumbs
Preheat oven to 350°F. Place cauliflower in a steamer basket over boiling water. Cover and steam 4-5 minutes or until just tender. Drain and keep warm. Melt butter in a heavy nonstick skillet over medium heat. Sauté onions, celery and mushrooms 4-5 minutes or until tender. Stir in remaining ingredients except cauliflower and breadcrumbs. Add salt and pepper to taste. Simmer another 2 minutes. Stir in cauliflower. Transfer mixture to a lightly oiled baking dish. Top with breadcrumbs and bake 15 minutes.
Per serving: calories 107, fat 3.3g, 27% calories from fat, cholesterol 5mg, protein 4.2g, carbohydrates 16.6g, fiber 4.1g, sugar 2.7g, sodium 183mg, diet points 2.1.
For 4 Servings:
1 lb. cauliflower florets
2 tsp. unsalted butter
1/4 cup onions, chopped
1/2 cup celery, chopped
1/4 cup mushrooms, chopped
1/2 cup vegetable stock
1 tsp. Italian herb seasoning
1/2 cup plain breadcrumbs
Preheat oven to 350°F. Place cauliflower in a steamer basket over boiling water. Cover and steam 4-5 minutes or until just tender. Drain and keep warm. Melt butter in a heavy nonstick skillet over medium heat. Sauté onions, celery and mushrooms 4-5 minutes or until tender. Stir in remaining ingredients except cauliflower and breadcrumbs. Add salt and pepper to taste. Simmer another 2 minutes. Stir in cauliflower. Transfer mixture to a lightly oiled baking dish. Top with breadcrumbs and bake 15 minutes.
Per serving: calories 107, fat 3.3g, 27% calories from fat, cholesterol 5mg, protein 4.2g, carbohydrates 16.6g, fiber 4.1g, sugar 2.7g, sodium 183mg, diet points 2.1.