Serves: 4
Total Calories: 187
1. Trim and rinse cauliflower. Cut into cauliflowerets and slice about 1/4 inch thick (you will have about 4 cups). Place in a 2-quart saucepan with water and salt. Over high heat, bring to a boil reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Drain well and keep hot.
2. Meanwhile, in a small saucepan, stir mayonnaise, heavy cream, parsley and mustard until blended. Cook and stir over medium heat just until mixture boils. Remove from heat.
3. To serve, place hot cauliflower in a serving bowl. Spoon hot sauce over the top. Serve immediately.
4. Serve with pork chops or beef.
This Golden Cauliflower recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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