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CAULIFLOWER AND RED PEPPER

Source of Recipe

America's Everyday Diabetes Cookbook" by Katherine E. Younker

CAULIFLOWER AND RED PEPPER

Exchanges
WW Points
Yield: 6 servings

- 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-mustard 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.

One serving(1/6 of recipe) equals: Calories: 83, Fat: 6 g, Carbohydrate: 7 g, Fiber: 2 g, Protein: 2 g, Sodium: 142 mg, Cholesterol: 0 mg +++++ Exchanges: 1 Vegetable, 1 Fat +++++ WWP: 2