Cauliflower piquante

Yield: 6 servings

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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