In a medium-sized bowl, whisk together the brown sugar, sesame oil, soy sauce, tahini, White Puree, vinegar, and garlic. Add red pepper flakes to taste.
Put the pasta in a large serving bowl. Spoon the sauce over the pasta, tossing to coat the pasta evenly. Garnish with sliced green onions, cucumber, and sesame seeds, if using. Refrigerate until cool, or feel free to serve it warm.
Pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for 10 to 12 minutes or until very tender. Drain. Alternatively, place the cauliflower in a microwave-safe bowl, cover the cauliflower with water, and microwave on high for 8 to 10 minutes until very tender. Drain.
While cauliflower steams, pulse the raw peeled zucchini with the lemon juice (no water at this point) in your food processor. Once the cauliflower is cooked and tender, working in batches, if necessary, add 1 tablespoon of water and some of the cauliflower until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Per Serving (does not include garnish): 203 Calories; 9g Fat (37.1% calories from fat); 1g Saturated Fat; 7g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 323mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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