Teri Anne Finnerty of Marshalltown, Iowa shares this no-fuss way to jazz up cauliflower...or most any vegetable. "A friend used this recipe with broccoli," she notes. "Now our sons enjoy both cauliflower and broccoli served this way."
Total TimePrep/Total Time: 20 min.
- 8 cups cauliflowerets
- 5 garlic cloves, minced
- 1 tablespoon butter
- 2 tablespoons reduced-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Place cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 9-11 minutes or until crisp-tender.
- Meanwhile, in a small nonstick skillet, saute garlic in butter for about 2 minutes or until tender. Stir in broth. Drain cauliflower and transfer to a serving bowl. Pour butter mixture over cauliflower. Sprinkle with salt and pepper; toss to coat evenly. Serve immediately.
Nutrition Facts3/4 cup: 38 calories, 2g fat (1g saturated fat), 4mg cholesterol, 76mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Originally published as Garlic Cauliflower in Light & Tasty February/March 2005