Aired March 2, 2011
3 carrots, peeled and sliced into -inch rounds (yield 1 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
1/4 cup freshly grated Parmesan cheese
Dusting of smoked paprika
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, fat
Graham Kerr, Growing at the Speed of Life page 111