** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Steam fresh cauliflower florets about 5-7 min or frozen florets according to package instructions just until crisp tender; drain.
2. Coat a saucepan with cooking spray. Saute green onions, celery, and bell peppers until limp.
3. Add seasonings. Blend in flour and cook 1 minutes Gradually add milk, stirring constantly.
4. Simmer until mixture thickens. Remove from heat.
5. Add cheese and stir until melted. In a 2-quart baking dish, layer half the cauliflower, sliced tomatoes and water chestnuts.
6. Pour over half the sauce. Repeat layers ending with sauce.
7. Sprinkle with bread crumbs and parsley. Bake at 350F for 25-30 min until bubbly and top is a light golden brown.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Bell Pepper, Tomato, Cheese, Spring Onion, Hot Pepper, Celery, Onion allergies.