- 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, Carbohydrates: 2 g, Protein: 2 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 76 mg, Fiber: 1 g
Exchanges per serving: 1 nonstarchy vegetable.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.