Cauliflower with Parmesan Sauce

The theme for Monday Posts in March is Winter Vegetables.

These will be mainly cruciferous vegetable: broccoli, Brussels sprouts, cauliflower, and cabbage.

Once my winter squashes / pumpkins are done we enjoy all of these winter veggies right up until asparagus season.

These are simple, easy recipes – no detailed photos, etc.

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Cauliflower with Parmesan Sauce

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A little Parmesan adds a lot of flavor to this easy dish.

• Author: Kate
• Prep Time: 5
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Vegetables

Ingredients

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• 1/3 head cauliflower, cut into florets
• 3 tbs chicken broth
• 3 tbs Greek yogurt
• 2 tsp Dijon-style mustard
• 1/4 cup grated Parmesan

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Instructions

• Steam cauliflower for 10 – 12 minutes, until fork-tender.
• Remove from pan and empty water.
• Heat broth in the same pan.
• When hot add mustard, Parmesan and yogurt.
• Stir well as it heats but do not let it boil.
• Spoon over cauliflower and serve.

Notes

If you don’t have a steamer, you can put the cauliflower in a saucepan, add an inch or so of water, cover and cook for about 15 minutes.
You could do the same recipe using broccoli

Nutrition

• Serving Size: 1/2 recipe
• Calories: 109
• Sugar: 3.9 g
• Sodium: 437.3 mg
• Fat: 4.5 g
• Saturated Fat: 2.6 g
• Trans Fat: 0 g
• Carbohydrates: 8.5 g
• Fiber: 2.8 g
• Protein: 9 g
• Cholesterol: 11.1 mg

Keywords: cauliflower, parmesan, cheese

That’s it!