Cheddar Cauliflower with Sun-Dried Tomato Herb Butter
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 87 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 6 g |
| fibre | 4 g |
| chol | 15 mg |
| sodium | 66 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 5% |
| vit C | 107% |
| folate | 28% |
-
1 head cheddar or white cauliflower
sun-dried_tomato Herb Butter:
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) finely chopped drained oil-packed sun-dried_tomatoes
Pinch each dried oregano, salt and pepper
Preparation:
Sun-dried Tomato Herb Butter: In large bowl, combine butter, tomatoes, oregano, salt and pepper; set aside.
Cut cauliflower into florets to make about 4 cups (1 L). In steamer basket at least 1 inch (2.5 cm) above boiling water, cover and steam cauliflower until tender-crisp, about 4 minutes. Add to butter mixture; toss to coat.
Cut cauliflower into florets to make about 4 cups (1 L). In steamer basket at least 1 inch (2.5 cm) above boiling water, cover and steam cauliflower until tender-crisp, about 4 minutes. Add to butter mixture; toss to coat.
Additional Information
- Tip: Cheddar cauliflower is very flavourful, and has a beautiful orange colour, whether eaten raw or cooked. Its colour comes from its high levels of beta-carotene (about 25 times more than white cauliflower). Look for it at farmer's markets and some supermarkets.
Source
Canadian Living Magazine: September 2008
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