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Makes 4 servings.


• 4 cups small cauliflower florets
• 2 gloves garlic, minced
• 1 tsp olive oil
• 2 Tbsp apple juice
• 1 Tbsp snipped fresh parsley
• 1 Tbsp red wine vinegar
• 1½ tsp paprika
• 1/8 tsp salt


In a large saucepan with steamer rack, steam cauliflower over boiling water covered for about 8 minutes or until crisp-tender.

Meanwhile, using a small saucepan prepare sauce.

First cook garlic in hot oil for 30 seconds.

Remove from heat; stir in apple juice, parsley, vinegar, paprika, and salt.

Cook sauce until heated.

Transfer cauliflower to a serving dish.

Pour sauce over the hot cauliflower. Toss to coat.

Nutritional analysis per serving:

Calories 44, Total Fat 1g, Saturated Fat 0g, Carbohydrates 8g, Protein 2g, Cholesterol 0mg, Fiber 3g, Sodium 104mg, Carbohydrates 58%, Protein 17%, Fat: 25%.

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