Cauliflower With Cheese Mushroom Sauce
|Cauliflower head||1 Medium|
|Sliced fresh mushrooms/1 can, 4 ounce sliced mushrooms, drained||4 Ounce (1 1/2 Cups)|
|All purpose flour||2 Tablespoon|
|White pepper||1 Dash|
|Milk||1 Cup (16 tbs)|
|Shredded american cheese||4 Ounce (1 Cup)|
|Prepared mustard||1 Teaspoon|
|Snipped parsley||1 Tablespoon|
Cook whole cauliflower as directed or break into flowerets and cook as directed
Drain cauliflower thoroughly; keep warm.
Meanwhile, cook fresh mushrooms in butter till tender, about 4 minutes.
Blend flour, white pepper, and 1/4 tea spoon salt into butter.
Add milk all at once.
Cook and stir till thickened and bubbly.
Stir in cheese and mustard.
If using canned mushrooms, stir them into sauce.
Heat till cheese melts.
Place head of cauliflower on platter; spoon some sauce over.
Pass remaining sauce or, pour sauce over flowerets.
Sprinkle with parsley.
Serving size: Complete recipe
Calories 1196 Calories from Fat 581
% Daily Value*
Total Fat 66 g101.5%
Saturated Fat 39.5 g197.5%
Trans Fat 0 g
Cholesterol 186.9 mg62.3%
Sodium 2154.3 mg89.8%
Total Carbohydrates 90 g29.9%
Dietary Fiber 23.9 g95.8%
Sugars 35.4 g
Protein 75 g150.5%
Vitamin A 57.2% Vitamin C 694.7%
Calcium 174% Iron 43.6%
*Based on a 2000 Calorie diet