Maruzzine with Cauliflower
|Cauliflower head||1 Medium, separated into flowerets|
|Small pasta shells||1 Cup (16 tbs), cooked al dente, drained (Maruzzine)|
|Eggs||3 , beaten|
|Light cream||1 Cup (16 tbs)|
In a pot of boiling salted water, cook the cauliflower for 15 minutes, or until tender yet still crisp.
Arrange it in a well-buttered casserole in one layer.
In a bowl, blend the pasta, eggs, cream, salt, and mace.
Pour this over the cauliflower.
Bake, uncovered, in a preheated 350-degree oven for 30 minutes, or until the custard has set.
Serving size: Complete recipe
Calories 1444 Calories from Fat 809
% Daily Value*
Total Fat 92 g140.8%
Saturated Fat 51.2 g256.1%
Trans Fat 0 g
Cholesterol 900.9 mg300.3%
Sodium 934.4 mg38.9%
Total Carbohydrates 115 g38.3%
Dietary Fiber 24.3 g97.3%
Sugars 24.8 g
Protein 51 g102.9%
Vitamin A 65.5% Vitamin C 659.8%
Calcium 43.3% Iron 45%
*Based on a 2000 Calorie diet