- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 102.8
- Total Fat: 2.6 g
- Cholesterol: 6.3 mg
- Sodium: 800.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.9 g
- Protein: 7.8 g
The Galloping Gourmet's Cauliflower with Carrot "Cheese" SauceSubmitted by: ELOUB64
IntroductionThis was on the Rachel Ray show last week. Tried it last night and it was a big hit in my house. Will definitely make it again. This was on the Rachel Ray show last week. Tried it last night and it was a big hit in my house. Will definitely make it again.
4 cups cauliflower florets
3 carrots, peeled and sliced into ½-inch rounds (yield 1 ½ cups)
1/2 cup evaporated skim milk
1/4 cup water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
Dusting of smoked paprika
Cook the carrots in the evaporated milk and water, covered, in a medium saucepan, 10-15 minutes or until very soft. Place the carrots and cooking liquid, mustard, Worcestershire sauce, and lemon juice in a blender, and whiz for 2-3 minutes or until smooth and glossy. Add the salt, cayenne, and cumin, and whiz to mix.
Place the cauliflower in a small baking dish. Spoon the carrot sauce over the cauliflower and scatter the Parmesan cheese over the top. Brown under a preheated broiler 4 inches from heat and serve, garnished with a dusting of smoked paprika.
Graham Kerr, Growing at the Speed of Life – page 111
Number of Servings: 4
Recipe submitted by SparkPeople user ELOUB64.