U.S. Navy's Parsleyed Cauliflower

The U.S. Navy share their recipe for Parsleyed Cauliflower during Fleet Week.

GMA Recipes
Servings:4-6
Difficulty: Easy
Cook Time: min

In a Fleet Week Cook-off extravaganza, U.S. Marines cooks faced off against cooks from the U.S. Navy on Good Morning America. Fast and healthy dishes keep U.S. Navy and Marines going. Try the Swiss Chicken Cutlets recipe from the U.S. Navy below.

Ingredients

  • 1 large head of cauliflower
  • 2 tablespoons green onion, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon prepared white horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking Directions

    In a large saucepan, bring 2 inches of water to a boil over high heat. Place cauliflower in a steamer basket; place basket in pan. Cover and steam until crisp tender-about 10 min.

    While cauliflower is cooling, prepare dressing. In a large bowl, combine parsley, green onion, oil, horseradish, salt, and pepper. Mix well.

    Add cauliflower to dressing; toss to coat.

    Posted with permission from Healthy Meals in Minutes (TM), International Masters Publishers AB, produced under license

    Recipe Summary

    Main Ingredients: cauliflower, horseradish, green onion

    More Info: Heart Healthy, Vegetarian


     
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