Low Fat Vegetable Recipes

Ingredients:

2 tbsp pine nuts
1 cauliflower, trimmed -stem hollowed -about 2-pounds
1/4 cup fruit vinegar -such as raspberry strawberry or p
1/4 cup diced red onion
1/4 cup golden raisins
1 tbsp olive oil
2 tsp capers
1/2 tsp pink peppercorns
1/4 tsp kosher salt
1/2 tsp cornstarch

Instructions:

1. In a small skillet over medium-low heat, toast pine nuts, stirring
constantly, until golden, about 3 minutes. (Alternatively, spread pine nuts
on a piece of aluminum foil and place in a toaster oven at 325°F; toast
until golden, 6 to 7 minutes.) Transfer to a small dish and set aside.

2. In a heavy pot not much wider than the head of cauliflower, bring 3/4
inch of salted water to a boil. Set the cauliflower stem-end-down in the
pot, cover and cook over medium heat until tender, about 7 minutes. Let
stand a few minutes before uncovering.

3. Meanwhile, in a small saucepan, combine vinegar, onions, raisins, oil,
capers, peppercorns and salt. Cover and bring to a simmer over low heat. In
a small bowl, stir together cornstarch and 2 tablespoons water; pour into
the saucepan, stirring constantly until the mixture thickens and becomes
clear.

4.Cut the hot cauliflower into large pieces and spoon the sauce over all.
Garnish with the toasted pine nuts and serve.

Makes about 4 cups, for 4 servings.

145 calories per serving: 6 grams protein, 6 grams fat (0.9 gram saturated
fat), 21 grams carbohydrate; 220 mg sodium; 0 mg cholesterol; 6 grams
fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4