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  Cauliflower 1 Large
  Butter/Margarine 6 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Milk 2 Cup (32 tbs)
  Celery 1⁄3 Cup (5.33 tbs), thinly sliced
  Prepared mustard 2 Tablespoon
  Soda cracker 1⁄2 Cup (8 tbs), coarse crumbs
  Wheat germ 1⁄3 Cup (5.33 tbs)

1. Trim green leaves from cauliflower; break head into flowerets. Cook, covered, in boiling salted water in a large saucepan 7 minutes, or just until crisply tender; drain. Spoon into a shallow, 6-cup baking dish.
2. Melt 3 tablespoons of the butter or margarine in a small saucepan; stir in flour and salt. Cook, stirring constantly, until bubbly. Stir in the milk; continue cooking and stirring until sauce thickens and bubbles for 3 minutes.
3. Stir in celery and mustard; pour over cauliflower.
4. Melt remaining butter or margarine in a small skillet; remove from heat. Stir in cracker crumbs and wheat germ; sprinkle around edge of baking dish.
5. Bake in moderate oven (375°) for 20 minutes, or till bubbly and crumb topping is toasted.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 826

% Daily Value*

Total Fat 94 g144.6%

Saturated Fat 55.6 g278%

Trans Fat 0 g

Cholesterol 238.7 mg79.6%

Sodium 2786.8 mg116.1%

Total Carbohydrates 119 g39.7%

Dietary Fiber 30.2 g120.9%

Sugars 46.6 g

Protein 47 g94%

Vitamin A 60.6% Vitamin C 703.4%

Calcium 78.6% Iron 47.4%

*Based on a 2000 Calorie diet

Casserole Cauliflower Recipe