Cauliflower with Paprika-Garlic Sauce

This easy, zesty sauce can complement a variety of steamed vegetables
such as brussel sprouts, carrots, kahlrabi, and spaghetti squash.

Makes 4 servings

Ingredients

4 cups small cauliflower flowerets (about 20 ounces)
2 cloves garlic, minced
1 teaspoon olive oil or cooking oil
2 tablespoons apple juice
1 tablespoon snipped parsley
1 tablespoon red wine vinegar
1 1/2 teaspoons paprika
1/8 teaspoon salt

In a large saucepan with a steamer rack, steam cauliflower over boiling water,
covered, about 8 minutes or till crisp-tender.  Meanwhile, for sauce, in a small
saucepan cook garlic in hot oil till lightly browned.  Remove from heat; stir in
apple juice, parsley, vinegar, paprika, and salt.  Heat through.  Pour the sauce
over the hot cauliflower; toss to coat.  

SERVING SIZE:  2 servings

POINTS:  .5

PER SERVING:  50 Calories, 1 g Total Fat, 0 g Saturated Fat,
0 mg Cholesterol, 76 mg Sodium, 8 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein