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Remove leaves from cauliflower, keeping head intact. Place head in large saucepan in 1-inch depth water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Add tomatoes and scallions; simmer 5 minutes longer or until cauliflower is just tender. Slice cauliflower into eight wedges. Arrange vegetables on serving plate, keep warm.
Sauce:
In a small saucepan, over low heat, heat yogurt, mayonnaise, mustard and celery seed until just hot (do not boil).
To serve: pour sauce over cauliflower
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 79 | ||
Calories from Fat: 36 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 227.6mg | 8 % | |
Potassium 446.4mg | 12 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 5.6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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