Cauliflower in Lemon Sauce - 2g Carbs, 1g Fiber
From: www.diabetesselfmanagement.com
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist
and Certified Diabetes Educator in Lexington, Kentucky.
Preparation time: 30 minutes
1 small head of cauliflower (1 lb), separated into florets
4 cups water
1/4 tsp salt
1/4 tsp black pepper
Juice of 2 lemons
1/2 cup liquid egg substitute
Place cauliflower in a 3-quart pan. Add water, salt, and pepper.
Cover, bring to a boil over high heat, reduce heat to medium,
and cook until cauliflower is tender when pierced with a fork
(approximately 10 minutes). Remove pan from heat and transfer
cauliflower to a serving dish, reserving cooking liquid. Measure
out 2 1/2 cups cooking liquid and return to the pan (add hot
water if needed to make 2 1/2 cups).
In a small bowl, whisk together lemon juice and egg substitute.
Whisk in 1 tablespoon of the cooking liquid, mixing well. Repeat
3 more times. Pour egg mixture into the pan with the remaining
cooking liquid. Whisk well. Return to medium heat and cook until
sauce bubbles and thickens slightly; whisk constantly to prevent
scorching. Pour sauce over cauliflower and serve.
Yield: 6 cups cauliflower and 3 cups sauce
Serving size: 1/2 cup cauliflower and 1/4 cup sauce
Nutrition per Serving:
19 Calories, <1g Fat, <1g Saturated Fat, 2g Protein,
76mg Sodium, 2g Carbs, 1g Fiber
Exchanges per serving: 1 non-starchy vegetable
Carbohydrate choices: 0
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