Cauliflower with Parsley-Mustard Dressing
2 garlic cloves, peeled
2 tbsps. red wine vinegar
1 tsp. dijon mustard
1 tsp. extra virgin olive oil
1 head cauliflower (1 1/4 pounds), cut into florets
1 large red bell pepper, cut into slivers
3 tbsps. chopped parsley
In a small saucepan of boiling water, blanch garlic for 2 minutes; drain.
When cool enough to handle, mince and then transfer to large mixing bowl.
Add vinegar and mustard; mix well to combine.
Whisk in olive oil.
In a covered vegetable steamer, steam cauliflower three to five minutes or until
crisp-tender.
Add to bowl along with bell pepper, and parsley, and mix well. Cover and
refrigerate until serving time.
Makes 4 servings.
Calories 60, Fat 2g, Cholesterol 0mg, Sodium 60mg, Carbohydrate 10g, Fiber 5g.
Points 1.