Cauliflower In Lemon Sauce (Diabetic)


1 small head of cauliflower (1 pound), separated into florets
4 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice of 2 lemons
1/2 cup liquid egg substitute


Place cauliflower in a 3-quart pan. Add water, salt, and pepper. Cover, bring to
a boil over high heat, reduce heat to medium, and cook until cauliflower is tender when pierced with a fork (approximately 10 minutes). Remove pan from heat and transfer cauliflower to a serving dish, reserving cooking liquid. Measure out 2 1/2 cups cooking liquid and return to the pan (add hot water if needed to make 2 1/2 cups). In a small bowl, whisk together lemon juice and egg substitute. Whisk in 1 tablespoon of the cooking liquid, mixing well. Repeat 3 more times. Pour egg mixture into the pan with the remaining cooking liquid. Whisk well. Return to medium heat and cook until sauce bubbles and thickens slightly; whisk constantly to prevent scorching.
Pour sauce over cauliflower and serve.
Yield: 6 cups cauliflower and 3 cups sauce

Helpful Hints:

Preparation time 30 Minutes
Serving size: 1/2 cup cauliflower and 1/4 cup sauce
Nutrition Facts
Per Serving:
Calories: 19
Carbohydrate: 2 g
Protein: 2 g
Fat: <1 g
Saturated fat: <1 g
Sodium: 76 mg
Fiber: 1 g
Exchanges per serving: 1 nonstarchy vegetable
Carbohydrate choices: 0

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