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| Recipe: Cauliflower with Lemon Sauce |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1 Lbs. cauliflower florets\cooked
- 1 largeegg yolk\cooked, beaten
- 3 Tbs. lemon juice
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|
| Cooking Directions: |
Place cauliflower in a steamer basket over boiling water. Cover
saucepan and steam 7-8 minutes or until cauliflower is tender. Reserve
cooking liquid. Transfer cauliflower to a serving dish and keep
warm. Whisk egg yolk and 2 Tbs.
reserved hot cooking liquid 1 minute. Season with salt and pepper to
taste. Add lemon juice and mix thoroughly. Pour sauce over cauliflower
and toss.
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| |
| Per Serving:
calories 51, fat 3.0g, calories from fat 53%, protein 3.2g, cholesterol 79.4mg, dietary fiber 3.1g
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| Nutrients |
Exchanges |
| Calories |
51 |
Milk Exchanges |
0.0 |
| Protein |
3.2g |
Vegetable Exchanges |
0.9 |
| Carbohydrates |
5.8g |
Fruit Exchanges |
0.1 |
| Dietary Fiber |
3.1g |
Bread Exchanges |
0.0 |
| Sugar |
2.0g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
3.0g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.4g |
Very Lean Meat/Protein Exchanges |
0.1 |
| Mono-unsaturated Fat |
1.1g |
Fat Exchanges |
0.4 |
| Poly-unsaturated Fat |
0.5g |
| % Calories from Fat |
53% |
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|
| Cholesterol |
79.4mg |
| Sodium |
29.4mg |
| Vitamins |
Minerals |
| Vitamin A |
38.7IU |
Calcium |
27.4mg |
| Thiamin (B1) |
0.5mg |
Copper |
0.4mg |
| Riboflavin (B2) |
0.6mg |
Iron |
0.6mg |
| Niacin (B3) |
0.5mg |
Magnesium |
11.5mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.3mg |
| Vitamin B12 |
0.2mcg |
Phosphorus |
67.2mg |
| Vitamin C |
55.5mg |
Potassium |
181.0mg |
| Vitamin E |
1.0IU |
Selenium |
3.4mcg |
| Folate |
58.2mcg |
Sodium |
29.4mg |
| Pantothenic Acid |
0.8mg |
Zinc |
0.5mg |
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