Directions:
- Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry.
- Meanwhile, in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt.
- Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.32 Kcal (780 kJ) | ||
| Calories from fat | 65.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 21.88mg | 7% | |
| Sodium | 384.73mg | 16% | |
| Potassium | 354.3mg | 8% | |
| Total Carbs | 23.45g | 8% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 39.4mg | 66% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 125.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 99.47 Kcal (416 kJ) | ||
| Calories from fat | 35.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 11% | |
|---|---|---|---|
| Cholesterol | 11.68mg | 7% | |
| Sodium | 205.39mg | 16% | |
| Potassium | 189.14mg | 8% | |
| Total Carbs | 12.52g | 8% | |
| Sugars | 2.68g | 20% | |
| Dietary Fiber | 0.91g | 7% | |
| Protein | 3.3g | 12% | |
| Vitamin C | 21.1mg | 66% | |
| Iron | 0.1mg | 1% | |
| Calcium | 67mg | 13% | |
* 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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