The Galloping Gourmet's Cauliflower with Carrot "Cheese" Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups cauliflower florets3 carrots, peeled and sliced into ½-inch rounds (yield 1 ½ cups)1/2 cup evaporated skim milk1/4 cup water1 teaspoon Dijon mustard1/2 teaspoon Worcestershire sauce1 tablespoon freshly squeezed lemon juice1/4 teaspoon saltPinch cayennePinch cumin1/4 cup freshly grated Parmesan cheeseDusting of smoked paprika
Steam cauliflower 18 minutes or until tender but not mushy. Set aside.
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.
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.
Nutritional Info 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
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