• 1 lb. cauliflower florets
• 2 tsp. vegetable oil
• 1/2 onion, diced
• 1/4 lb. canned mushrooms, drained
• 1-1/3 cups can cream of mushroom soup
• 1/3 cup heavy cream
• 1-2/3 cups cornflakes, crushed
• 1-1/3 cups grated Parmesan cheese

Preheat oven to 350°F. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and arrange in a buttered casserole dish. Heat oil in a heavy nonstick skillet over medium heat. Sauté onions 4 minutes, or until soft. Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower. Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower. Bake 10-12 minutes or until top is golden.

Per serving: calories 322, fat 20.5g, 56% calories from fat, cholesterol 47mg, protein 15.0g, carbohydrates 21.1g, fiber 4.5g, sugar 5.1g, sodium 996mg, diet points 7.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.6, Fruit: 0.0, Bread: 0.7, Lean meat: 1.4, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 0.0

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