Ingredients:
1/4 c. water
2 c. cauliflower separated
into tiny flowerets and boiled
1 T. olive oil
2 T. lemon juice
1 t. soy sauce
1 medium cucumber, diced
1 yellow bell pepper, chopped
1 c. cherry tomatoes, halved
2 T. chopped parsley
Directions:
In a small saucepan, bring water to a boil; add cauliflower and simmer for 2-3 minutes until crispy tender. Drain. In a small bowl, whisk together oil, lemon juice, and soy sauce for dressing. Mix in cauliflower, cucumber, bell pepper, and tomatoes; coat with dressing. Garnish with parsley. Serves: 4.
Nutritional Information:
Per serving: calories: 75; protein: 2 grams; carbohydrate: 6 grams; fat: 4 grams; cholesterol: 0 milligrams; fiber: 3 grams.
Professor Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., serves on the Loma Linda University faculty in the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda, California.
