Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Prepare the cauliflower by cutting from the
bottom into small florets. Discard large pieces
of stem. Rinse and allow to drain in a colander.
Heat the oil in a high-sided skillet over
medium-high. Sauté the onion, ginger, and
curry powder for 2 minutes. Stir in the stock,
then add the drained cauliflower and salt. Cook,
covered, about 10 minutes or until tender.
Push the cauliflower aside and stir in the
slurry. Heat over medium heat and stir until
thickened and glossy. Mix the caulifl ower back
into the sauce. Sprinkle with lemon juice and
serve, garnished with parsley for nice color.

Per serving : 66 calories, 1 g fat, 0 g saturated fat, 10 g
carbohydrate, 3 g protein, 3 g dietary fi ber, 190 mg
sodium. Exchanges: 2 Vegetable, ½ Fat

CAULIFLOWER WITH



CARROT “CHEESE” SAUCE

This recipe may seem like a fiddle but the re­
sults are well worth the effort.
SERVES 4

4 cups caulifl ower fl orets
3 carrots, peeled and sliced into ½-inch
rounds (yield 1½ cups)
½ cup evaporated skim milk
¼ cup water
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
¼ teaspoon salt

Pinch cayenne

Pinch cumin

¼ cup freshly grated Parmesan cheese

Dusting 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, Worces­

tershire 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 caulifl ower 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.

Per serving : 92 calories, 2 g fat, 1 g saturated fat (9%

calories from saturated fat), 13 g carbohydrate, 6 g

protein, 3 g dietary fiber, 356 mg sodium. Exchanges:

3 Vegetable, ½ Fat

CAULIFLOWER • 111