Dill Cauliflower Recipe
Ingredients
| Cauliflower | 1 Large | |
| Butter | 1⁄3 Cup (5.33 tbs) | |
| Flour | 1⁄3 Cup (5.33 tbs) | |
| Salt | 3⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Milk | 3 Cup (48 tbs) | |
| Sharp cheddar cheese | 1 1⁄2 Cup (24 tbs), grated | |
| Dill weed | 3⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2209 Calories from Fat 1379
% Daily Value*
Total Fat 156 g240.7%
Saturated Fat 97.3 g486.3%
Trans Fat 0 g
Cholesterol 457.5 mg152.5%
Sodium 3369.6 mg140.4%
Total Carbohydrates 120 g40.2%
Dietary Fiber 24.3 g97.2%
Sugars 58.7 g
Protein 100 g199.3%
Vitamin A 101.6% Vitamin C 703.7%
Calcium 262.5% Iron 52.5%
*Based on a 2000 Calorie diet
Directions
Butter a 2-qt. casserole.
Break cauliflower into flowerets and cook in boiling salted water until almost tender, about 10 minutes.
Drain.
Heat butter in saucepan.
Add flour, salt and pepper and let bubble up together.
Remove from heat and add milk all at once.
Return to moderate heat and cook, stirring constantly, until thick and smooth.
Stir in cheese and dill weed and continue heating and stirring until cheese is melted.
Put half of cauliflower in prepared casserole.
Top with half of sauce.
Repeat layers.
Bake 20 minutes or until bubbling well.
Chef
