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Pureed Cauliflower Recipe
|Cauliflower head||3 Pound, cut in florets (1 Head)|
|Grated swiss cheese||8 Tablespoon|
|Ground nutmeg||1 Teaspoon|
|Bechamel||2 1⁄2 Cup (40 tbs)|
|Freshly ground white pepper||To Taste|
|Dried bread crumbs||3 Tablespoon|
Serving size: Complete recipe
Calories 1633 Calories from Fat 692
% Daily Value*
Total Fat 79 g122%
Saturated Fat 36.3 g181.5%
Trans Fat 0 g
Cholesterol 158.4 mg
Sodium 3324.8 mg138.5%
Total Carbohydrates 159 g52.8%
Dietary Fiber 38 g151.8%
Sugars 67.1 g
Protein 88 g176.6%
Vitamin A 48.5% Vitamin C 1060.8%
Calcium 209.9% Iron 55.3%
*Based on a 2000 Calorie diet
Place florets in boiling water; boil 10 minutes until just tender.
Transfer to food processor or blender.
If you use a blender, puree in batches.
Add 6 tablespoons of the cheese and nutmeg.
Puree, gradually adding all the Bechamel Sauce.
Add salt and pepper to taste and place in buttered baking dish.
Top with bread crumbs and remaining Swiss cheese.
Bake, loosely covered, 20 minutes.
Remove cover and continue to bake 5 to 10 minutes until top is lightly browned.