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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cauliflower With Mushroom Sauce

Date Added: January 27, 2013


1 Cauliflower head or 2 pkg. frozen
1 Tablespoon Butter small lump
1/2 Pound Mushroom sliced (up to 12)
2 Teaspoons Flour whole wheat
1 Teaspoon Salt
1/8 Teaspoon Pepper sweet red
1/2 Cup Milk (evaporated is best)
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1. If fresh cauliflower is used, remove the leaves.

2. Soak in cold salted water 15 minutes. Drain.

3. Separate into flowerets; cook in boiling salted water about 10 minutes, or until tender but firm.

4. If frozen cauliflower is used, follow the instructions on the package.

5. Drain. While the cauliflower is cooking, melt the butter in a skillet.

6. Saute the mushrooms 5 minutes. Sprinkle with the flour, salt and pepper.

7. Stir in the milk. Cook over low heat, stirring constantly.

8. Pour over the cauliflower and serve. Serves 6;.

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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, Butter, Gluten, Mushroom allergies.
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