Serves: 6 – Serving Size: 1 cup florets plus 1 tablespoon dipping sauce
Ingredients:
- For the Buttermilk-Herb Dip
- 1/4 cup plain nonfat yogurt
- 2 tablespoons nonfat buttermilk
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon dried or fresh chopped dill
- 1/4 teaspoon garlic powder
- For the cauliflower
- 3/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 cup nonfat buttermilk or nonfat milk
- 1 large head of cauliflower, cut into florets (about 6 cups)
- 1/2 cup hot sauce
- 1 tablespoon chopped fresh flat-leaf parsley
Directions:
- Combine dip ingredients in a small bowl, and refrigerate until ready to serve.
- Preheat oven to 425°F. Line a baking sheet with foil. Place a cooling rack on top, and coat lightly with cooking spray.
- Whisk together flour, garlic powder and buttermilk in a large bowl. Add cauliflower, tossing to coat. Shake excess batter from cauliflower, and place florets on rack. Discard any remaining batter.
- Bake 20 minutes. Carefully remove cauliflower from baking sheet with tongs, and toss in hot sauce. Return to rack, and bake another 10–12 minutes, or until cauliflower browns on edges.
- Sprinkle with parsley. Serve immediately with Buttermilk-Herb Dip. Enjoy!
Per serving: Calories: 129; Total Fat: 1g; Cholesterol: 0mg; Sodium: 195mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 6g; Protein: 7g
Nutrition Bonus: Potassium: 545mg; Iron: 10%; Vitamin A: 9%; Vitamin C: 113%; Calcium: 11%
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