Baked Cauliflower With Italian Seasoning

1. Cut the bottom of the stem off of the head of cauliflower. Do not break apart the florets.

2. Cut an X in the bottom stem.

3. Steam the cauliflower for 10 minutes, turn over and steam for another 5 to 10 minutes, until it is fork tender.

4. Place the cauliflower in a baking dish.

5. Melt the margarine and mix in the bread crumbs, garlic powder, basil and oregano.

6. Spoon the breadcrumb mixture over the top and sides of the cauliflower.

7. Bake in a 350 degree oven for 10 - 12 minutes until the breadcrumbs are golden.

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Nutrient	Quantity
Total fats	45.7107 g
Protein	2.6994 g
Carbohydrates	6.4352 g
Energy	435.0223 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8628 g
Water	107.5275 g
Aspartic acid	0.2416 g
Calcium, Ca	42.2657 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	8.4929 g
Fiber, total dietary	2.2382 g
Fatty acids, total saturated 22:0	0.0023 g
Carotene, beta	348.1387 g
Niacin	0.5656 mg
Vitamin A, RAE	462.2606 g
Arginine	0.136 g
Riboflavin	0.0866 mg
Fatty acids, total polyunsaturated 15:0	0.0021 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0165 g
Glutamic acid	0.4052 g
Sodium, Na	564.437 mg
Fatty acids, total saturated 16:1 undifferentiated	0.116 g
Total lipid (fat)	45.7107 g
Manganese, Mn	0.1778 mg
Fructose	1.041 g
Proline	0.1345 g
Fatty acids, total saturated 16:0	5.5152 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0139 g
Sucrose	0.0165 g
Choline, total	47.9569 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	2.0654 g
Serine	0.1221 g
Fatty acids, total saturated 10:0	0.0193 g
Fatty acids, total saturated 18:0	3.9023 g
Vitamin B-6	0.2157 mg
Selenium, Se	0.8303 g
Ash	1.9751 g
Fatty acids, total saturated 18:1 undifferentiated	22.0826 g
Pantothenic acid	0.7677 mg
Phenylalanine	0.0972 g
Copper, Cu	0.0466 mg
Betaine	0.0538 mg
Thiamin	0.0626 mg
Retinol	433.152 g
Methionine	0.0342 g
Iron, Fe	0.5197 mg
Carbohydrate, by difference	6.4352 g
Phosphorus, P	63.4148 mg
Folate, total	62.1414 g
Tocopherol, gamma	0.2295 mg
Alanine	0.1447 g
Valine	0.1716 g
Fatty acids, total saturated 18:2 undifferentiated	10.9604 g
Glycine	0.0907 g
Carotene, alpha	0.0125 g
Glucose (dextrose)	1.0075 g
Fatty acids, total saturated 14:0	0.1129 g
Zinc, Zn	0.3147 mg
Isoleucine	0.1089 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	11.8235 g
Fatty acids, total saturated 14:1	0.0021 g
Leucine	0.1671 g
Vitamin A, IU	2024.3156 IU
Folate, DFE	62.1414 g
Tryptophan	0.0292 g
Vitamin C, total ascorbic acid	51.7174 mg
Phytosterols	101.7929 mg
Fatty acids, total polyunsaturated 16:1 c	0.0032 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0301 g
Fatty acids, total saturated 20:0	0.0032 g
Tyrosine	0.0814 g
Vitamin B-12	0.0564 g
Vitamin K (phylloquinone)	17.4347 g
Fatty acids, total saturated	9.5608 g
Histidine	0.0751 g
Fatty acids, total monounsaturated	22.203 g
Threonine	0.1065 g
Folate, food	62.1414 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Fatty acids, total polyunsaturated 24:0	0.0021 g
Cryptoxanthin, beta	0.0552 g
Vitamin E (alpha-tocopherol)	1.8515 mg
Magnesium, Mg	18.5783 mg
Lysine	0.277 g
Potassium, K	353.977 mg
Fatty acids, total polyunsaturated 24:1 c	0.0022 g
Cystine	0.028 g
Fluoride, F	1.07 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Cauliflower	1	26.75	5.3179	0.2996
Oregano	1 pinch	0.1656	0.0431	0.0027
Basil	0 teaspoon	0.0254	0.0029	0.0007
margarine	4 tablespoons	405.516	0.5076	45.402
italian breadcrumb	0.25 cup	0	0	0