Cauliflower in lemon sauce

Preparation time: 30 minutes

1 small head of cauliflower (1 pound), separated into florets
4 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice of 2 lemons
1/2 cup liquid egg substitute

Place cauliflower in a 3-quart pan. Add water, salt, and pepper. Cover, bring to a boil over high heat, reduce heat to medium, and cook until cauliflower is tender when pierced with a fork (approximately 10 minutes). Remove pan from heat and transfer cauliflower to a serving dish, reserving cooking liquid. Measure out 2 1/2 cups cooking liquid and return to the pan (add hot water if needed to make 2 1/2 cups).

In a small bowl, whisk together lemon juice and egg substitute. Whisk in 1 tablespoon of the cooking liquid, mixing well. Repeat 3 more times. Pour egg mixture into the pan with the remaining cooking liquid. Whisk well. Return to medium heat and cook until sauce bubbles and thickens slightly; whisk constantly to prevent scorching. Pour sauce over cauliflower and serve.

Yield: 6 cups cauliflower and 3 cups sauce
Serving Size: 1/2 cup cauliflower and 1/4 cup sauce

Nutrition Facts

Per Serving:
  Calories: 19
  Carbohydrate: 2 g
  Protein: 2 g
  Fat: <1 g
  Saturated fat: <1 g
  Sodium: 76 mg
  Fiber: 1 g
  Exchanges per serving: 1 nonstarchy vegetable
  Carbohydrate choices: 0

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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