Vegetable - Red Pepper Cauliflower
Source of Recipe
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List of Ingredients
Vegetable - Red Pepper Cauliflower
1 head cauliflower, florets only
2 red bell peppers, roasted, skinned and cut into thick strips
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon whole coriander seeds
2 cloves garlic
2 tablespoons olive oil
Blanch cauliflower florets in a large saucepan
of boiling water for 5 to 6 minutes, until just
cooked. Drain, refresh in iced water, drain again
and transfer to a bowl. Add red peppers to
cauliflower. Sprinkle with salt and pepper and toss.
In a small bowl whisk together the lemon juice
and Dijon mustard until blended. Set aside.
In a small frying pan heat the vegetable over medium
heat for 1 minute. Add mustard seeds, turmeric, and
coriander seeds, and stir-fry for 2 to 3 minutes, or
until the seeds begin to pop. With a rubber spatula,
scrape cooked spices from the pan into the lemon-mustar
mixture. Squeeze garlic through a garlic press and
add to the mixture. Add olive oil and whisk until the
dressing has emulsified.
Add dressing to the cauliflower-red pepper mixture.
Toss gently but thoroughly to dress all the pieces
evenly. Transfer to a serving bowl, propping up the
red pepper ribbons to properly accent the yellow-tinted
cauliflower. This salad benefits greatly from a 1 to 2
hour wait, after which it should be served at room temperature.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 83, Fat: 6 g, Carbohydrate: 7 g, Fiber: 2 g,
Protein: 2 g, Sodium: 142 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Recipe
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