Serves: 8
Total Calories: 428
* Place yolks, lemon juice, mustard, salt and hot pepper sauce in blender container or food processor bowl cover. Blend or process until smooth. With machine running, slowly add combined oils in a very thin stream until thickened. Check for seasoning. This will be a rather sharp mayonnaise.
1. Cook cauliflower in 1 inch boiling salted water over high heat for 2 minutes. Reduce heat to a simmer and cook 5 minutes or until crisp-tender drain and place in a bowl.
2. Repeat with fresh Brussels sprouts or cook frozen sprouts according to package directions add to bowl with cauliflower. Cool vegetables.
3. When room temperature, combine with the following dressing. Arrange on romaine lettuce, garnish with lemon, sprinkle with eggs and dust with paprika.
This Cauliflower And Brussels Sprouts In Lemon-Mayonnaise Dressing recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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