|Sea salt||To Taste|
|Milk||1⁄2 Cup (8 tbs)|
|Broccoli||1⁄2 Cup (8 tbs)|
|Glazed carrot||1⁄2 Cup (8 tbs)|
|Pimento||1⁄2 Cup (8 tbs)|
|Cheese sauce||1 Tablespoon|
Trim leaves and wash head of firm white cauliflower under running cold water.
Place in kettle of boiling water, enough to cover.
Add sea salt to taste and 1/2 cup milk.
Cook uncovered until tender (approximately 20 minutes).
Drain and place in center of vegetable platter.
Place broccoli spears and glazed carrots around the cauliflower.
Add chopped pimento and chopped parsley to a cheese sauce and pass to put on top.
Serving size: Complete recipe
Calories 430 Calories from Fat 112
% Daily Value*
Total Fat 12 g19%
Saturated Fat 5 g25.1%
Trans Fat 0.5 g
Cholesterol 18.4 mg6.1%
Sodium 838.9 mg35%
Total Carbohydrates 71 g23.6%
Dietary Fiber 24.8 g99.2%
Sugars 37.5 g
Protein 22 g44.4%
Vitamin A 74.4% Vitamin C 802.8%
Calcium 34.1% Iron 31%
*Based on a 2000 Calorie diet