Cauliflower Scramble Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cauliflower20 Ounce, frozen in cheese sauce (2 Pouches 10 Ounce Each)
 Zucchini1 Medium, sliced
 Finely chopped onion1⁄4 Cup (4 tbs)
 Butter2 Tablespoon
 Salt1⁄2 Teaspoon
 Thyme leaves1⁄8 Teaspoon, crushed
 Tomatoes2 , cut into 8 wedges each

Nutrition Facts

Serving size: Complete recipe

Calories 446 Calories from Fat 226

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 15.6 g78.2%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 1173.8 mg48.9%

Total Carbohydrates 49 g16.5%

Dietary Fiber 19.8 g79.3%

Sugars 24.8 g

Protein 16 g32.5%

Vitamin A 65.1% Vitamin C 546.7%

Calcium 19.5% Iron 22.1%

*Based on a 2000 Calorie diet

Directions

Heat cauliflower in pouches on full power for 9 to 10 minutes or until thawed.
In a deep, 2-quart, heat-resistant, non-metallic casserole place zucchini, onion and butter and heat, uncovered, on full power 3 minutes or until zucchini and onion are tender.
Add cauliflower in cheese sauce and tomatoes to onion-zucchini mixture.
Add salt and thyme leaves to mixture.
Heat, covered, on full power 5 minutes or until tomatoes are tender.
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