|White wine vinaigrette||1 Tablespoon|
|Ground black pepper||To Taste|
|Parmesan cheese/Romano cheese||1 Tablespoon, freshly grated|
Using a stainless steel vegetable steamer, cook the cauliflower whole until fork tender, about 15 minutes.
Allow the vegetable to cool, core it, and break it up into flowerets.
Toss with the dressing, salt, and pepper, and top with the cheese.
This works well for a salad course with a nice lettuce garnish or you may serve it as a vegetable course at any time of the year.
Serving size: Complete recipe
Calories 234 Calories from Fat 40
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 10.2 mg3.4%
Sodium 833.6 mg34.7%
Total Carbohydrates 37 g12.4%
Dietary Fiber 17.3 g69.1%
Sugars 16.4 g
Protein 19 g37.9%
Vitamin A 3% Vitamin C 526.3%
Calcium 33.3% Iron 19.3%
*Based on a 2000 Calorie diet