Parmesan Cauliflower Recipe
Parmesan Cauliflower Recipe photo by Taste of Home

Parmesan Cauliflower Recipe

Publisher Photo
Need a last-minute side dish to round out your meal? This quick and cheesy recipe from Brenda Biron in Sydney, Nova Scotia can be table-ready in minutes! It's also yummy with broccoli instead of cauliflower, Brenda says.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1-1/2 cups fresh cauliflowerets
  • 5 teaspoons reduced-fat butter
  • 2 teaspoons all-purpose flour
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Minced fresh parsley, optional

Nutritional Facts

3/4 cup equals 121 calories, 8 g fat (6 g saturated fat), 28 mg cholesterol, 476 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Directions

  1. Place cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
  2. Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Remove from the heat; stir in the sour cream, Parmesan cheese, salt and pepper.
  3. Add cauliflower to the cream sauce. Cook and stir over low heat for 1-2 minutes or until heated through. Sprinkle with parsley if desired. Yield: 2 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Parmesan Cauliflower in Cooking for 2 Winter 2008, p45

Nutritional Facts

3/4 cup equals 121 calories, 8 g fat (6 g saturated fat), 28 mg cholesterol, 476 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Reviews for Parmesan Cauliflower

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 19, 2013

I used my frozen cauliflower and my husband did not like this recipe.

MY REVIEW
Reviewed Jul. 27, 2013

Excellent flavor, but I think it could have been more "cheesy!" The parsley was a nice touch to give it additional color.

MY REVIEW
Reviewed May. 6, 2012

This was very good! I know my kids would love it as well though I would have to double or triple the recipe for there to be enough.

MY REVIEW
Reviewed May. 19, 2010

Amazingly tasty recipe! My four year old loves it. We pair it with spaghetti night for another veggie option.

MY REVIEW
Reviewed May. 5, 2010

Easy to make and tastes wonderful. Will make again and again.

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