Dill Cauliflower Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Cauliflower1 Large
 Butter1⁄3 Cup (5.33 tbs)
 Flour1⁄3 Cup (5.33 tbs)
 Salt3⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Milk3 Cup (48 tbs)
 Sharp cheddar cheese1 1⁄2 Cup (24 tbs), grated
 Dill weed3⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2177 Calories from Fat 1283

% Daily Value*

Total Fat 153 g236%

Saturated Fat 89.7 g448.7%

Trans Fat 0 g

Cholesterol 459.2 mg

Sodium 3399.8 mg141.7%

Total Carbohydrates 118 g39.2%

Dietary Fiber 24.3 g97.2%

Sugars 57.6 g

Protein 99 g198.4%

Vitamin A 104.1% Vitamin C 703.7%

Calcium 259.2% Iron 44.3%

*Based on a 2000 Calorie diet

Directions

Heat oven to .325 degrees.
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.
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