Rachael Ray: Rachael's Daytime Talkshow

The Galloping Gourmet's Cauliflower with Carrot "Cheese" Sauce

Aired on: July 6, 2011, March 2, 2011

The Galloping Gourmet, Graham Kerr, says "This recipe may seem like a fiddle but the rewards are well worth the effort."

Ingredients

4 cups cauliflower florets
3 carrots, peeled and sliced into ½-inch rounds (yield 1 ½ cups)
1/2 cup evaporated skim milk
1/4 cup water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
Pinch cayenne
Pinch cumin
1/4 cup freshly grated Parmesan cheese
Dusting of smoked paprika

Yields: Serves 4

Preparation

Steam cauliflower 18 minutes or until tender but not mushy. Set aside.

Cook the carrots in the evaporated milk and water, covered, in a medium saucepan, 10-15 minutes or until very soft. Place the carrots and cooking liquid, mustard, Worcestershire sauce, and lemon juice in a blender, and whiz for 2-3 minutes or until smooth and glossy. Add the salt, cayenne, and cumin, and whiz to mix.

Place the cauliflower in a small baking dish. Spoon the carrot sauce over the cauliflower and scatter the Parmesan cheese over the top. Brown under a preheated broiler 4 inches from heat and serve, garnished with a dusting of smoked paprika.

Per serving: 92 calories, 2 g fat, 1 g saturated fat (9% calories from saturated fat), 13 g carbohydrate, 6 g protein, 3 g dietary fiber, 356 mg sodium. Exchanges: 3 Vegetable, ½ fat