Cauliflower with Paprika-Garlic Sauce

This easy, zesty sauce can complement a variety of steamed vegetables
such as brussel sprouts, carrots, kahlrabi, and spaghetti squash.

Makes 4 servings

4 cups small cauliflower flowerets (about 20 ounces)
2 cloves garlic, minced
1 teaspoon olive oil or cooking oil
2 tablespoons apple juice
1 tablespoon snipped parsley
1 tablespoon red wine vinegar
1 1/2 teaspoons paprika
1/8 teaspoon salt

In a large saucepan with a steamer rack, steam cauliflower over boiling water,
covered, about 8 minutes or till crisp-tender.  Meanwhile, for sauce, in a small
saucepan cook garlic in hot oil till lightly browned.  Remove from heat; stir in
apple juice, parsley, vinegar, paprika, and salt.  Heat through.  Pour the sauce
over the hot cauliflower; toss to coat.  

SERVING SIZE:  2 servings

POINTS:  1.5 (0.5)

PER SERVING:  50 Calories/1 g Total Fat/0 g Saturated Fat/
76 mg Sodium/8 g Total Carbohydrate/3 g Dietary Fiber/3 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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