Cauliflower with Parmesan Sauce
Preparation and cooking time: 25 minutes
Cauliflower, tossed with a light mustard and Parmesan sauce, is a nice change to simply buttered.
Ingredients:
- 1/3 head cauliflower, 275gr, 9.7oz
- 3 tbs chicken stock, 42gr, 1.48oz
- 3 tbs Greek or plain yogurt, 56gr, 2oz Greek
- 2 tsp Dijon-style mustard, 10gr, .35oz
- 1/4 cup grated Parmesan, 25gr, .88oz
- pepper
Instructions:
- Cut cauliflower into pieces, put into a steamer basket and steam over water for 10 - 15 minutes until fork-tender.
- Remove from pan and empty water. Heat stock in the same pan.
- When hot add mustard, Parmesan and yogurt.
- Stir well as it heats but do not let it boil.
- Spoon over cauliflower and serve.
-------------------------------------------------------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
