Instructions: Cook the cauliflower florets by steaming them over boiling water for 5 minutes until tender. Drain and set aside.

Combine all sauce ingredients in a large saucepan and cook over medium heat until bubbly, stirring constantly. Add the cooked cauliflower and corn. Toss well and serve.

This recipe yields 6 servings.

Serving size: 1/6 of recipe.

Comments:
This recipe highlights all that is good; cruciferous vegetable, calcium and fiber!

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