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Cauliflower In Pimiento Sauce Recipe
|Olive oil||2 Teaspoon|
|Yellow onion||1 Medium, sliced|
|Garlic||2 Clove (10 gm), minced|
|Sweet red peppers/Pimientos||2 Medium, cored, seeded, and cut into strips 1/4 inch wide|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Cauliflower florets||4 Cup (64 tbs)|
|Minced parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 352 Calories from Fat 110
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 197.5 mg8.2%
Total Carbohydrates 53 g17.6%
Dietary Fiber 17.8 g71.4%
Sugars 20.7 g
Protein 16 g31.4%
Vitamin A 184.7% Vitamin C 885.8%
Calcium 15.2% Iron 24.3%
*Based on a 2000 Calorie diet
Add the onion, garlic, and pimientos, and cook, uncovered, stirring frequently, until the pimientos are tender and the onion is golden about 12 minutes.
Add the chicken broth and cook 2 minutes longer.
In an electric blender or food processor, puree the skillet mixture in 2 batches by whirling each for 15 to 20 seconds.
Return the mixture to the skillet and keep warm over low heat.
Meanwhile, in a large saucepan, bring an inch of unsalted water to a boil; add the cauliflower and cook, covered, for 8 minutes or until just tender.
Drain and add to the skillet.
Toss the cauliflower with the pimiento sauce.
Sprinkle with the parsley.