Post by chief_cook2 on Jan 17, 2003 20:40:30 GMT -6
Prep: 5 min, Cook: 20 min.
For 4 Servings:
1 lb. cauliflower florets
2 tsp. vegetable oil
1/2 onion, diced
1/4 lb. canned mushrooms, drained
11 ounces can cream of mushroom soup
1/3 cup heavy cream
1-1/2 cups cornflakes, crushed
1-1/3 cups grated Parmesan cheese
Preheat oven to 350°F. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and arrange in a buttered casserole dish. Heat oil in a heavy nonstick skillet over medium heat. Sauté onions 4 minutes, or until soft. Add 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 minutes or until top is golden.
Per serving: calories 317, fat 20.4g, 57% calories from fat, cholesterol 47mg, protein 14.9g, carbohydrates 20.1g, fiber 4.5g, sugar 5.0g, sodium 974mg, diet points 7.6.