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1 small head cauliflower, cut into florets
3 tablespoons walnut or olive oil
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/3 cup half-and-half
1/3 cup coarsely chopped toasted walnuts
1/8 teaspoon black pepper
1. Preheat oven to 450F.
2. In roasting pan, toss cauliflower with 2 tablespoons of the oil and salt. Roast uncovered, until tender and lightly browned, stirring once or twice, 15-20 minutes.
3. In large bowl, whisk lemon juice, mustard, half-and-half, and remaining 1 tablespoon oil. Add cauliflower, acrapin and residual oil into bowl. Add nuts and pepper, and toss to coat. Serve warm.
This recipe taken from Prevention's Low Carb Holiday Recipes.
Per Serving: 200 cal, 4g pro, 6g carb, 19g fat, 3g sat fat, 10 mg chol, 2g fiber, 200 mg sodium
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