CAULIFLOWER WITH MAPLE MUSTARD SAUCE
You don’t need all the fat that we normally like to drench our vegetables in, when served a fat-free dipping sauce with these fresh steamed cauliflower buds. I’m happy it’s Friday, ’cause I know I’ll be doing my body/mind good!
Makes 1 cup sauce and 4 servings cauliflower
1 lg. head fresh cauliflower, washed, trimmed – remove buds from larger stalks
1/4 c. Grade A maple syrup
1/4 c. spicy brown mustard
1/4 c. Almond Breeze unsweetened Almondmilk (30 calorie per 8 oz. serving)
1/4 c. balsamic vinegar
fresh grind black pepper
smoked paprika for garnish (optional)
Place fresh cauliflower buds in steamer and steam till tender-crisp (smooth to the bite and palate but not mush). Transfer to plate, then make sauce.
Combine sauce ingredients in bowl, stir with fork or whisk till smooth.
For each serving place 1/4 cup sauce in souffle cup and surround on plate with steamed cauliflower buds – I use about 2 cups for a meal for me.
If desired sprinkle with smoked paprika to add a rich, smoky dimension.
Notes: I eat these at room temperature. The sauce is thin, so you don’t need much thus the buds aren’t overwhelmed by it.
Use whatever mustard you like. Mustard goes well with crucifers, and this is no exception.
Most of the calories in this simple sauce are from the maple syrup. 210 calories per 1/4 cup maple syrup, plus 60 calories for the mustard, 7.5 calories for the almondmilk and 160 calories for a large cauliflower = 437.5 calories. Divided by 4 servings = 109 calories for 1 serving of cauliflower and sauce.
The cauliflower has some fat in it as do all veggies, and this time I’m counting it, but not usually. If there is no added fat to the steamed veggies, I call it fat-free.
The maple syrup will not impart much maple flavor, but I still use it, because I like it. I could drink the stuff.
“Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin.”