Ask a dietitian here.
Ingredients: Makes 24 small cakes; 2 cakes serving with ½-cup ragoutCauliflower Cakes
2 small heads cauliflower, cut into florets (about 5 cups)1 cup chickpea flour2 teaspoons cumin1 teaspoon salt4 scallions, thinly sliced4 cloves garlic, minced
Ragout2 tablespoons olive oil2 carrots, finely chopped1 onion, finely chopped1 celery stalk, finely chopped5 cloves garlic, minced1 ¾ pounds wild mushrooms (any combination)1 ½ cups vegetable stock2/3 cup sherry1 bay leaf1 tablespoon tomato pasteSalt and pepper, to tasteChopped fresh parsley, for garnish, or parsley-infused olive oil
Serving Size: 12 (½-cup) servings ragout; 2 small cakes
Nutritional Information: Cauliflower Cakes25 calories; 0.5 g fat; 0 g saturated fat; 110 mg sodium; 5 g carbohydrate; 1.5 g fiber, 1.5 g sugar; 1.5 g protein
Nutritional Information: Ragout60 calories; 2.5 g fat; 0.5 g saturated fat; 95 mg sodium; 5.5 g carbohydrate; 1 g fiber; 2.5 g sugar; 2.5 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of Illinois, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2023 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Illinois.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent