1 medium cauliflower
½ bunch parsley, chopped
1 bottle chilli sauce (preservative free)
Steam cauliflower gently for 10 minutes. When cool, purée and add chopped parsley. Add chili sauce. Serve over baked potatoes, use as a dip with pita bread or vegetable crudités, or heat gently and serve over steamed vegetables, rice or millet. Can be used as a sandwich filling.
Courtesy of Professor Celene Bernstein