EWWK: Cauliflower with Lemon Pine Nut Dressing


1 tablespoon extra virgin olive oil
3 tablespoons pine nuts, chopped
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice, more to taste
3 sprigs flat-leaf parsley, chopped
1 pound cauliflower florets, about 4 cups
1/4 teaspoon kosher salt


In a small sauté pan, heat the oil over medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes. Stir in the garlic and cook 1 minute more. Remove from the heat and transfer to a large heat-proof bowl. Allow to cool, then mix in the lemon zest, lemon juice and parsley. Steam the cauliflower until it’s tender but still has some bite 3-5 minutes. Allow the cauliflower to cool slightly, then toss with the dressing. Season with up to 1/4 teaspoon salt.

Yield: 4 servings (serving size: 1 cup vegetables
Nutrition Breakdown: Calories 100, Fat 8g (1g saturated fat), Cholesterol )mg, Sodium 150mg, Carbohydrate 7g, Fiber 3g, Protein 3g
Diabetes Exchange Values: 2 vegetable, 1 1/2 Fats