Directions:
- Wash and trim the cauliflower, and break it up into florets. Put it in a pot with about 6 cups of water, and bring it to a boil. Boil it for about 4 or 5 minutes, until just tender.
- Meanwhile, wash and pick over the spinach, and put it in a colander with the green onions, washed and cut in thirds, and the dill weed.
- When the cauliflower is ready, drain the water out over the spinach, soaking it and the onions and dill completely. Keep the cauliflower in the pot.
- Drain the blanched spinach, etc, then put it in a blender and purée well. Add the purée to the drained cauliflower in the pot along with the cream with the cornstarch blended into it, and heat through, over medium heat, until slightly thickened. Stir frequently. Add the crumbled feta cheese, and heat until the cheese begins to melt.
- Serve over pasta or steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 644.53 Kcal (2699 kJ) | ||
| Calories from fat | 349.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.78g | 60% | |
|---|---|---|---|
| Cholesterol | 155.89mg | 52% | |
| Sodium | 1984.08mg | 83% | |
| Potassium | 2463.81mg | 52% | |
| Total Carbs | 42.32g | 14% | |
| Sugars | 13.68g | 55% | |
| Dietary Fiber | 11.52g | 46% | |
| Protein | 36.32g | 73% | |
| Vitamin C | 215.5mg | 359% | |
| Iron | 9.2mg | 51% | |
| Calcium | 1128.8mg | 113% | |
| Amount Per 100 g | |||
| Calories | 81.51 Kcal (341 kJ) | ||
| Calories from fat | 44.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 60% | |
|---|---|---|---|
| Cholesterol | 19.71mg | 52% | |
| Sodium | 250.92mg | 83% | |
| Potassium | 311.59mg | 52% | |
| Total Carbs | 5.35g | 14% | |
| Sugars | 1.73g | 55% | |
| Dietary Fiber | 1.46g | 46% | |
| Protein | 4.59g | 73% | |
| Vitamin C | 27.3mg | 359% | |
| Iron | 1.2mg | 51% | |
| Calcium | 142.8mg | 113% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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