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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375º. | 2. Clean cauliflower and separate into florets. | 3. Bring large pot of water to a boil and cook florets for about 10 minutes or until just cooked but not soft. Rinse florets in colander under cold water to stop the cooking process. Pour evenly into shallow into baking dish and set aside. | 4. Over high heat in medium sauté pan add butter and onions. Cook for about 3-5 minutes to soften and color onions. | 5. Add milk and flour and whisk to blend. Cook until bubbling nicely, then add gorgonzola and blend in until smooth. | 6. Pour evenly over cauliflower in baking dish. Sprinkle with chopped walnuts, bread crumbs, salt and pepper. | 7. Place in oven for 15-20 minutes, or until bubbly and golden brown. Garnish with chopped parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
gorgonzola	4	ounces	crumbled cut	100.8667	0.0	22.44	0.5667
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	2	cups		297.68	23.3264	15.372	15.9576
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
walnut	1/4	cup	chopped	481.78	0.0	0.0	54.5
parsley			chopped	-	-	-	-
salt pepper				100.8667	0.0	22.44	0.5667
bread crumb	1/4	cup	seasoned	106.65	19.4346	3.6045	1.431

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.