In small bowl, combine vinegar, mustard, and soy sauce. Mix well.
In a large saucepan, bring about a quart of water to a boil.
Add the cauliflower florets, ginger, and lime juice. Reduce the heat and simmer about 20 minutes.
Drain and while still hot, toss with the vinegar-mustard mixture and serve.
Adding two tbs nonfat yogurt to the vinegars before tossing with the hot cauliflower gives the dish a creamy richness.'
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 6|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 40.8mg||1 %|
|Potassium 314.3mg||8 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 3.7g|
|Protein 2g||3 %|
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Calories per serving: 28
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