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Tri-Color Cauliflower Recipe

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     Tri-Color Cauliflower

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4

1 small head cauliflower
1 small bell pepper (green)
1 lemon
1 pinch cumin
6 cherry tomatoes
8 ounces package fat-free cream cheese
1 small shallot
Salt and pepper to taste

Boil the water and dip the tomatoes in the boiling water for several seconds, remove, rinse under cold water and peel. Wash the cauliflower, separate the florets, blanch for a few seconds. Wash the bell pepper and remove the inside (seeds, etc.) cut into small pieces.
Put the cauliflower florets in a cassrole. Prepare the sauce with the fat free cream cheese; wash the lemon, grate the lemon peel. Peel the shallot and mince. Put the shallots in a bowl and add the cream cheese and the cumin. Add salt and pepper. Beat well until all ingredients are blended.
Add the cauliflower and mix well. Place the whole tomatoes among the cauliflower florets; add the bell pepper and serve.
Per serving: 100 calories, 11 g protein, 7 g carbohydrate, 3 g fat, 22.5 mg vitamin C, 188 mg calcium, 3 g fiber. Calories from fat: 27%.

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