Italian Breaded Cauliflower

1. Steam cauliflower in microwave or on stovetop until just barely crisp-tender. Set aside.

2. In large skillet, saute green onions and garlic in oil for 2 minutes.

3. Add cauliflower, basil and salt and pepper to pan and mix well. Cover and cook on medium-low heat for 15 minutes or until cauliflower is at desired doneness.

4. Mix together bread crumbs and parmesan cheese. Add to pan and stir to mix.

5. Serve immediately.

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Nutrient	Quantity
Total fats	28.167 g
Protein	13.6719 g
Carbohydrates	33.6101 g
Energy	419.7692 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4658 g
Water	370.3279 g
Aspartic acid	0.2562 g
Calcium, Ca	355.5275 mg
Lutein + zeaxanthin	2489.6183 g
Fiber, total dietary	7.5181 g
Fatty acids, total saturated 22:0	0.0078 g
Carotene, beta	6896.3623 g
Niacin	1.6125 mg
Vitamin A, RAE	793.372 g
Arginine	0.1717 g
Riboflavin	0.1632 mg
Fatty acids, total polyunsaturated 15:0	0.0078 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0756 g
Fatty acids, total saturated 20:1	0.0152 g
Glutamic acid	0.3891 g
Sodium, Na	307.2873 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6017 g
Total lipid (fat)	28.167 g
Manganese, Mn	0.8025 mg
Fructose	7.0589 g
Proline	0.0958 g
Fatty acids, total saturated 16:0	7.1971 g
Fatty acids, total saturated 8:0	0.2959 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.136 g
Sucrose	0.4544 g
Choline, total	71.2865 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	13.5707 g
Serine	0.1195 g
Fatty acids, total saturated 10:0	0.7175 g
Fatty acids, total saturated 18:0	3.2512 g
Vitamin B-6	0.6167 mg
Selenium, Se	12.4286 g
Ash	3.7348 g
Fatty acids, total saturated 18:1 undifferentiated	6.74 g
Pantothenic acid	1.1815 mg
Phenylalanine	0.0963 g
Copper, Cu	0.1733 mg
Betaine	0.0035 mg
Thiamin	0.1733 mg
Retinol	218.744 g
Methionine	0.0326 g
Iron, Fe	3.1298 mg
Carbohydrate, by difference	33.6101 g
Phosphorus, P	277.7027 mg
Folate, total	152.1507 g
Tocopherol, gamma	0.2154 mg
Fatty acids, total saturated 4:0	0.8583 g
Alanine	0.1437 g
Cholesterol	69.536 mg
Valine	0.1747 g
Fatty acids, total saturated 18:2 undifferentiated	0.7651 g
Glycine	0.1026 g
Glucose (dextrose)	5.6636 g
Fatty acids, total saturated 14:0	2.6787 g
Zinc, Zn	1.6059 mg
Isoleucine	0.1073 g
Fatty acids, total saturated 12:0	0.7515 g
Fatty acids, total polyunsaturated	1.2312 g
Fatty acids, total saturated 14:1	0.0078 g
Leucine	0.159 g
Vitamin A, IU	12223.5398 IU
Folate, DFE	152.1507 g
Tryptophan	0.0306 g
Vitamin C, total ascorbic acid	93.533 mg
Phytosterols	19.26 mg
Fatty acids, total polyunsaturated 16:1 c	0.0089 g
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.08 g
Fatty acids, total saturated 20:0	0.0089 g
Fatty acids, total saturated 6:0	0.5082 g
Tyrosine	0.0686 g
Vitamin B-12	0.2226 g
Vitamin K (phylloquinone)	466.6267 g
Fatty acids, total saturated	16.8718 g
Histidine	0.076 g
Fatty acids, total monounsaturated	7.7456 g
Threonine	0.1043 g
Folate, food	152.1507 g
Fatty acids, total polyunsaturated 17:0	0.0039 g
Fatty acids, total polyunsaturated 24:0	0.0078 g
Cryptoxanthin, beta	0.4063 g
Vitamin E (alpha-tocopherol)	1.4235 mg
Magnesium, Mg	73.0553 mg
Lysine	0.2716 g
Potassium, K	943.4958 mg
Fatty acids, total polyunsaturated 24:1 c	0.0021 g
Cystine	0.0302 g
Fluoride, F	1.07 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oil	2 tablespoons	224.256	0	25.4669
Cauliflower	1	26.75	5.3179	0.2996
Parmesan cheese	0.25 cup	74	8	1
Garlic Clove	4	17.88	3.9672	0.06
Green Onion	4	76.68	16.3016	1.3348
Basil	1 teaspoon	0.2032	0.0234	0.0057
salt pepper	0	0	0	0
italian breadcrumb	0.5 cup	0	0	0