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.
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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