Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound head cauliflower
- 2 quarts boiling water
- 4 cup hot browned butter
- 2 tablespoons fine bread crumbs
Directions
One pound head cauliflower; 2 quarts boiling water; j tea- spoons salt. Select cauliflower with white head and fresh, green leaves. Remove leaves, cut off stalk and soak, (head douii) in cold water. Separate flowerets and cook twenty minutes or until soft in boiling salted water. Drain and reheat in 1^2' cups <>f white sauce, or cream sauce. A little grated nutmeg may be added.
With Butter Sauce : — Drain and place the hot boiled cauliflower in serving dish and pour over it l/4 cup hot browned butter. Serve hot.
With Browned Crumbs: — Drain and place the hot boiled cauli- flower in serving dish and pour over it 2 tablespoons fine bread crumbs, browned in I tablespoon of hot butter or fat. Serve hot.