Cauliflower & Almonds
Add some almonds to your cauliflower when you try out this fun recipe!
- 3 tablespoons slivered almonds
- 2-1/2 pounds cauliflower, cut in florets
- 1/2 cup crem fresh or crema Mexicana*
- 3 ounces Swiss cheese, grated
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 3 tablespoons dry bread crumbs
- 2 tablespoons chopped flat leaf parsley
*To make your own crem fresh, warm 1/2 cup heavy cream to 100oF. Add 1 tablespoon sour cream, buttermilk or plain yogurt (whichever is chosen must contain active cultures). Let the mixture sit at room temperature for at least 9 hours then refrigerate until needed.
Heat oven to 350oF. Spread nuts on a rimmed baking sheet and bake until browned and fragrant, about 6 to 8 minutes. Remove from oven.
Preheat oven to 375oF. Spray a 2-quart baking dish with nonstick cooking spray.
Bring a large pot of water to boiling. Add cauliflower and cook until just tender, about 5 minutes. Drain and spread on paper towels to dry.
Place cauliflower in baking dish and gently toss with crem fresh, half the cheese, salt and pepper. Sprinkle with remaining cheese. Cover with bread crumbs and toasted nuts.
Bake 20 to 25 minutes, until crumbs and nuts are golden. Garnish with parsley and serve.
|Servings Per Recipe: 6|
|Amounts Per Serving|
|% Daily Value|
|Total Fat: 14 g||22%|
|Saturated Fat: 7 g||37%|
|Cholesterol: 40 mg||13%|
|Sodium: 288 mg||12%|
|Carbohydrate: 14 g||5%|
|Dietary Fiber: 5 g||21%|
|Protein: 10 g||19%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.