cauliflower piquante
| Measure | Ingredient |
|---|---|
| 4 cups | Fresh cauliflower pieces; |
| ⅓ cup | Vegetable oil; |
| 2 tablespoons | Cider vinegar; |
| ½ teaspoon | Dry dill; |
| Pinch ground white pepper; |
Steam the cauliflower until crisp-tender. Combine with the remaining ingredients in a bowl. Stir to coat. Let stand at room temperature before serving. If made in advance, refrigerate after marinating for 1 hour.
⅙ recipe - 125 calories, 1 vegetable, 2 fat exchanges 4 grams carbohydrate, 2 grams protein, 12 grams fat 9 mg sodium, 197 mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93
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