The Galloping Gourmet's Cauliflower with Carrot "Cheese" Sauce
Nutritional Info
- 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
View full nutritional breakdown of The Galloping Gourmet's Cauliflower with Carrot "Cheese" Sauce calories by ingredient
Introduction
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. 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.Number of Servings: 4
Ingredients
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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
Pinch cayenne
Pinch cumin
1/4 cup freshly grated Parmesan cheese
Dusting of smoked paprika
Directions
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.
Member Ratings For This Recipe
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