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Curried Cauliflower and Cashew Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.6974
Energy (kCal)535.31
Carbohydrates (g)45.7075
Total fats (g)32.7365
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350* and grease a 1.5 qt casserole dish. | 2. Microwave cauliflower with water and nuke for 4 minutes. Drain. You could also steam the cauliflower if you choose. | 3. In a small saucepan, melt 2 tbs of the butter. Stir in flour and curry and cook for about 2 minutes. It will make a thick paste. Whisk in milk and cook a few minutes, whisking periodically until the lumps disappear and the sauce starts to thicken. Season with salt and pepper. | 4. Put cauliflower in casserole and toss with cashews. Stir in milk mixture to coat. | 5. Sprinkle top with breadcrumbs and dot with the remaining butter. | 6. Bake uncovered for 45 minutes. | 7. Garnish with more cashews if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 separated - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    butter 3 tablespoons divided 256.5 11.7855 8.0145 21.6
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    curry 1 tablespoon 20.475 3.5173 0.9003 0.8826
    milk 1 1/4 1/4 186.05 14.579 9.6075 9.9735
    salt pepper - - - -
    cashew 3/4 cup chopped - - - -
    breadcrumb 1/2 cup - - - -

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



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