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Cauliflower Hors D'oeuvres

 Cauliflower Hors D'oeuvres
These crispy baked tidbits are an appealing alternative to deep-fried fare. A coating of Parmesan cheese, Worcestershire sauce, basil and ground mustard infuses a burst of flavor into each bite. "I make these appetizers for parties at our condo, and it's always the first plate to be emptied," writes Dorothy McNeill from St. Petersburg, Florida.
14 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 8 cups fresh cauliflowerets (3 pounds each)
  • 1/2 cup egg substitute
  • 2 tablespoons butter, melted
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • Meatless spaghetti sauce, warmed, optional

Directions

  • Place 1 in. of water and cauliflower in a saucepan; bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes. Drain and immediately
  • place cauliflower in ice water. Drain and pat dry.
  • In a shallow bowl, combine the egg substitute, butter, Worcestershire
  • sauce and mustard. In another bowl, combine bread crumbs, Parmesan
  • cheese, basil, salt, pepper and paprika. Dip cauliflower into the
  • egg mixture, then coat with crumb mixture.
  • Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at
  • 350° for 30-35 minutes or until golden. Serve with spaghetti
  • sauce for dipping if desired. Yield: 14 servings.

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Cauliflower Hors D'oeuvres (continued)

Nutritional Facts: One serving (1/2 cup cauliflower) equals 76 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 319 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.