Cauliflower Casserole - 4 servings
Preparation: 10 min. Cooking: 30 min. Total: 40 min.
-
1 lb cauliflower florets
-
1/4 tsp crushed tomatoes
-
2 Tbsp unsalted butter, melted
-
2 Tbsp grated Parmesan cheese
-
1/4 cup Swiss cheese, shredded
-
1/4 cup dry breadcrumbs
Preheat oven to 350°F. Place cauliflower in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until cauliflower is just tender. Arrange cauliflower in a buttered shallow baking dish. Arrange tomatoes over cauliflower. Sprinkle with salt and pepper to taste and half the melted butter. Combine cheeses in a bowl and sprinkle over cauliflower mixture. Sprinkle with breadcrumbs, drizzle with remaining butter and bake 20-25 minutes or until top is golden.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 140 Cal |
9.4 g |
10 g |
6.1 g |
2.9 g |
2.9 g |
24 mg |
130 mg |
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Nutrients
| Calories |
140 Cal |
|
| Fat |
9.4 g |
|
| Carbs |
10 g |
|
| Protein |
6.1 g |
|
| Fiber |
2.9 g |
|
| Sugar |
2.9 g |
|
|
Fats
| Fat |
9.4 g |
|
| Fat, Sat. |
5.5 g |
|
| Fat, Mono. |
2.3 g |
|
| Fat, Poly. |
0.7 g |
|
| Cholesterol |
24 mg |
|
|
Vitamins
| Choline |
48 mg |
8.8% |
| Niacin |
0.93 mg |
5.8% |
| Panto. Acid |
0.66 mg |
13% |
| Riboflavin |
0.12 mg |
9.5% |
| Thiamin |
0.12 mg |
9.9% |
| Vitamin A |
260 IU |
8.7% |
| Vitamin B6 |
0.21 mg |
13% |
| Vitamin B12 |
0.33 mcg |
14% |
| Vitamin C |
50 mg |
56% |
| Vitamin D |
3 IU |
1.5% |
| Vitamin E |
0.28 mg |
1.9% |
| Vitamin K |
17 mcg |
14% |
|
Minerals
| Calcium |
120 mg |
12% |
| Copper |
0.049 mg |
5.5% |
| Fluoride |
0.21 mcg |
5.3% |
| Iron |
0.73 mg |
9.2% |
| Magnesium |
17 mg |
4.1% |
| Manganese |
0.22 mg |
3% |
| Phosphorus |
110 mg |
16% |
| Potassium |
190 mg |
3.9% |
| Selenium |
4.2 mcg |
7.7% |
| Sodium |
130 mg |
8.5% |
| Zinc |
0.71 mg |
6.5% |
|
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