Crunchy Topped Cauliflower Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Cauliflower1 Medium
 Onion1 Large, chopped
 Lean bacon rashers8 Ounce, chopped (225 Gram)
 Chopped walnuts2 Ounce (50 Gram)
 Butter3 Ounce (75 Gram)
 Salt To Taste
 Freshly ground black pepper To Taste
 Grated parmesan cheese2 Tablespoon
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 297 Calories from Fat 185

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 59.3 mg

Sodium 483.4 mg20.1%

Total Carbohydrates 14 g4.7%

Dietary Fiber 5.6 g22.5%

Sugars 5.7 g

Protein 15 g29.2%

Vitamin A 16.4% Vitamin C 127.1%

Calcium 11.6% Iron 8.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Trim off the outer green leaves and cauliflower stalks, then rinse thoroughly under cold running water.

MAKING
2) In a wok, place the cauliflower on the steaming rack, then pour in water upto the level of the rack.
3) Bring to a boil, cover the wok, then simmer over a low heat for 20 minutes until the cauliflower is tender.
4) Remove the cauliflower transfer to a heated serving dish and keep hot.
5) Pour off the water from the wok and wipe it dry.
6) In the wok, saute the onion, bacon and walnuts together in butter over a medium heat, until the bacon is brown.
7) Season to taste and stir in the grated Parmesan cheese and chopped parsley.
8) Spoon this mixture over the cauliflower along with all the juices.

SERVING
9) Serve the Crunchy Topped Cauliflower immediately.
Quantcast