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Cauliflower Carrots and Peas

Simply Easy Delicious Steamed Vegetable Recipe

This fresh steamed vegetable recipe is simple and delicious, and the ingredients can be found in most supermarkets, any time of the year.

Cauliflower, Carrots and Peas are delicious naked, but we like to dress them with a little olive oil, lemon juice, salt & pepper, and minced fresh herbs like parsley or basil.

This vegetable recipe is also lovely with Fresh Dill Sauce from the Eat Taste Heal Ayurvedic Guide & Cookbook

For a quick lunch or dinner, serve steamed cauliflower, carrots and peas with rice or quinoa and fried tofu.

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If you have more time to play in the kitchen, try this recipe with Spicy Tofu Rice Pilaf and Chickpea Gravy. Make extra and mix the leftovers together for a take-along lunch the next day.

Nutrition Data Per Serving, 139g: 70 calories, 12 calories from fat, 12g carbs, 1g fat, 44mg sodium, 5g sugars, 4g dietary fiber, 4g protein, low Saturated Fat, very low Cholesterol, good source Vit. B6, Potassium, very good source Vit. K, Folate. Estimated glycemic load: 4.

More about cooking steamed vegetables

Ingredients:

2 carrots, peeled and sliced thin
1 small head cauliflower, trimmed and cut into 1 1/2 inch pieces
1 cup fresh or frozen green peas
2 Tbsp minced fresh parsley or basil
1 tsp olive oil
1 Tbsp lemon juice

Directions

Bring 1 cup water to a boil in a steamer or saucepan with a steamer insert
Add the veggies, cover, and steam for 5 - 10 minutes on medium until tender
OR: If you don't have a steamer basket, steam the veggies on low in 1/3 cup water in the bottom of the pan
Remove the steamer basket, drain the water, and stir the veggies with olive oil, lemon juice, salt & pepper, and fresh minced parsley or basil

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