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Reviews Date of last review
Thu March 16, 2006
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NOTES : Since paprika packs a "carb-whollop," I've experimented over the years with more lemon juice, parsley, and seasoning salt (w/o sugar) to give "enough" paprika flavor and retain the color from the paprika. Work out your own combination. I've already tripled the egg from the original.

Ingredients: 1/4 cup butter (or margarine) -- melted
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon paprika
1/2 teaspoon salt
1 medium head cauliflower -- cleaned and cooked*
3 hard-boiled eggs -- finely chopped

How To Prepare: *I like to "micro-steam" my cauliflower. Wash and trim the cauliflower. Break it into the size pieces you'd like to serve...1-2 inches pieces. Put into microwave safe dish WITHOUT adding water. Cover, but allow vent.Cook on HIGH for 6-8 minutes or on the FRESH HARD VEGETABLES setting of your microwave. Using heat protection (Oven mitt), drain excess water from cauliflower. (This keeps the "sauce" undiluted.)

Combine butter, parsley, lemon juice, paprika, and salt; mix well.

Place cauliflower in a serving dish. Pour sauce over cauliflower. Sprinkle with chopped egg, if desired.

Per Serving (excluding unknown items): 45 Calories; 3g Fat (54.3% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Number of Servings: 6
Carbs per serving - include all nutritional information if known: 2g, according to Mastercook
Effort (Easy, Average, Difficult): Easy

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