Cauliflower, Baked Cheesy, Pecan Topped Lcl-7.7/sdairy- cheese, nuts & seeds, veg- cauliflower 2 tbs butter 1 cup ricotta cheese salt and pepper; to taste 1-1/3 cup Cheddar; shredded, divided 4 tbs chives 1 pkg (10 oz) cauliflower, frozen 1 clove garlic; crushed 1 tbs butter; to grease casserole 1 cup pecans; broken Preheat oven to 350°F. Melt butter until slightly browning and add ricotta; mix well. Stir in salt and pepper, 2/3 cup shredded Cheddar cheese and chives. Fold in cauliflower. Grease casserole dish by rubbing with butter and garlic. Pour in cauliflower mixture. Sprinkle with additional cheese and pecans. Bake 15-20 minutes at 350°F. Makes 4 servings. 3.5 grams per serving. NYC Nutrition Analysis (per serving or yield unit): water=141.8 g; calories=725.1; protein=30.9 g; total fat=64.36 g; carbohydrate=10.7 g; dietary fiber=3.04 g; ash=4.8 g; calcium=738.1 mg; phosphorus=612.9 mg; iron=1.98 mg; sodium=645.9 mg; potassium=412.4 mg; magnesium=75.04 mg; zinc=4.66 mg; copper=0.42 mg; manganese=1.51 mg; vitamin A=1643 IU; vitamin E=1.79 mg ATE; thiamin=0.27 mg; riboflavin=0.51 mg; niacin=0.8 mg; pantothenic acid=0.83 mg; vitamin B6=0.25 mg; folate=74.25 ug; vitamin C=34.96 mg; saturated fat=28.98 g; monounsaturated fat=24.27 g; polyunsaturated fat=7.82 g; cholesterol=136.1 mg; selenium=22.46 ug; refuse=4.7%; %cal as carb:prot:fat=6:17:78; WW Pts=19.26; (incomplete analysis) |
