Cauliflower and Grilled Red Pepper Sauce - 11g Carbohydrate; 4g Dietary Fiber

Cauliflower and Grilled Red Pepper Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 large red bell peppers -- seeded and quartered
1 large cauliflower -- cut into florets
20 black olives -- pitted
6 tablespoons whipping cream
4 sprigs fresh tarragon -- chopped
To serve: cooked pasta to serve 4 people
4 sprigs fresh Italian parsley

Broil peppers until skin chars. Let stand and then peel off the skin. Cut peppers into strips. Cook cauliflower florets in 1 to 1 1/2 minutes in boiling salted water. It should still be crunchy. Cut olives into quarters. Place cauliflower florets, pepper strips, olives and whipping cream in a saucepan and bring to a boil. Add tarragon. Spoon over pasta and garnish with sprigs of parsley. Makes 4 servings. The idea for this sauce came from a salad served at Orso, a new-wave Italian-style restaurant in London's Covent Garden. I like the punchy combination of olives, red peppers and cauliflower even better with pasta and it looks particular attractive served with elbow macaroni.

Per Serving (excluding unknown items): 148 Calories; 11g Fat (63.4% calories from fat); 3g Protein; 11g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 243mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0