sliced and steamed (or sauteed in 2 tablespoons chicken broth)
1 cup cauliflower floret
steamed
14 cup soy sauce or 14 cup reduced sodium soy sauce
14 cup rice wine vinegar
1 tablespoon Dijon mustard (optional)
2 tablespoons sesame seeds
toasted (2 minutes in medium-high pan)
14 cup nonfat sour cream
6 tablespoons parmesan cheese
2 tablespoons Butter Buds
12 cup evaporated skim milk
up to 1 cup to desired consistency
Instructions
Steam vegetables, allowing additional time for carrots.
While vegetables are cooking, choose from Sauce 1 or Sauce 2, combine the sauce ingredients in a small saucepan, bring to a boil, then simmer for 5 minutes.
Serve veggies while hot with a small amount of sauce poured over.