It tastes good and is quite stable, this whipped cream icing. In contrast to many conventional whipped cream frostings, it does not melt at room temperature. The perfect amount of sweetness makes it a fantastic fruit dip as well. This recipe works well with a stand mixer, but any reliable mixer will do.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 foil packet |
Ingredients
- 1 sheet heavy-duty aluminum foil, approximately 15 inches long
- 1 serving cooking spray
- 4 ounces cauliflower, cut into bite-sized pieces
- 1 tablespoon salted butter
- 1 small garlic, chopped
- ¼ teaspoon Italian seasoning
Instructions
- Preheat the grill to medium heat, about 400 degrees F (200 degrees C).
- Spread out aluminum foil on a clean work surface, fold in half, and lightly grease one side with cooking spray. Scatter cauliflower pieces onto the foil and dot with butter. Sprinkle with garlic and Italian seasoning. Bring the sides of the foil up and fold twice. Roll the ends towards the centre and press down to seal.
- Grill, turning occasionally, for 10 minutes.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 116 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Easy! I made four individual servings. First I put all the florets in a bowl and drizzled with a bit of EVOO, the garlic and dried basil. I put them in the foil with a pat of butter on top. Grilled them over low heat for 10 minutes and turned off the heat for an added 10 minutes. Came out tender and tasty.
Steamed, then added seasoning. Very good!