1 lb cauliflower, trimmed
1 Package (10 oz) frozen Brussels sprouts
1/4 c sweet red pepper, cut into 2-inch julienne strips
1 tbsp flour
1/2 c skim milk
1 tbsp Dijon-style mustard
Dash white pepper
In large saucepan, over medium-high heat, steam cauliflower head in 1-inch of water 12 to 15 minutes or until tender. Cook Brussels sprouts according to package directions. Remove to platter and keep warm.
In small saucepan, over medium heat, combine flour, milk, mustard and pepper. Stirring constantly, cook 5 minutes or until thickened.
Arrange Brussel sprouts around cauliflower head with pepper strips between Brussel sprouts.
Pour warm sauce over cauliflower head.
Total Calories 40
Sodium 76 mg
Total Carbohydrates 7 g
Protein 3 g