Cheddar Cauliflower with Sun-Dried Tomato Herb Butter
This recipe makes 6 servings
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 |
A few sun-dried tomatoes add zing to this simple cauliflower side-dish.
Ingredients
- 1 white cauliflower or Cheddar cauliflower
- Sun-dried Tomato Herb Butter:
- 2 tbsp butter, softened
- 1 tbsp finely chopped drained oil-packed sun-dried tomatoes
- 1 Pinch dried oregano
- 1 Pinch each salt and pepper
Preparation
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
- Keywords : Condiments/sauces; Butter; Refrigerate/Chill; Cauliflower;
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