Directions:
- Preheat oven to 350.F
- Cook cauliflower about 6 minutes in boiling salyed water until just tender. Drain. Combine with celery. Put into 1 1/2 quart buttered casserole.
- Combine sour cream, mayonnaise, parsley, salt, thyme, cheese and wine. Stir to blend.
- Spoon over cauliflower and celery. Sprinkle with Parmesan cheese and paprika.
- Bake, uncovered, at 350.F for about 25 minutes or until top is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.11 Kcal (1231 kJ) | ||
| Calories from fat | 177.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.72g | 30% | |
|---|---|---|---|
| Cholesterol | 48.43mg | 16% | |
| Sodium | 641.57mg | 27% | |
| Potassium | 663.28mg | 14% | |
| Total Carbs | 13.3g | 4% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 74.2mg | 124% | |
| Iron | 0.4mg | 2% | |
| Calcium | 334mg | 33% | |
| Amount Per 100 g | |||
| Calories | 102.77 Kcal (430 kJ) | ||
| Calories from fat | 62.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 30% | |
|---|---|---|---|
| Cholesterol | 16.92mg | 16% | |
| Sodium | 224.18mg | 27% | |
| Potassium | 231.77mg | 14% | |
| Total Carbs | 4.65g | 4% | |
| Sugars | 1.39g | 16% | |
| Dietary Fiber | 1.17g | 13% | |
| Protein | 4.37g | 25% | |
| Vitamin C | 25.9mg | 124% | |
| Iron | 0.1mg | 2% | |
| Calcium | 116.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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