Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
674
Calories
18g
Protein
14g
Fat
119g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | 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
- 1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see Note above)
- 2 1/2 tablespoons unsalted butter
- 6 large scallions, trimmed and finely chopped (white part only)
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 cups half-and-half, at room temperature
- 1/2 cup freshly grated Parmigiano Reggiano (see Tip above)
- 1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated Parmigiano Reggiano and 1 tablespoon melted unsalted butter (Topping)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes