Thursday, January 24, 2008

Veal Involtini with Mashed Cauliflower

I originally got this recipe from my friend, Christy, on a visit to their house in Annapolis. She and her husband served it as a tasty appetizer by cutting it into bite-sized bits before cooking. I then made it for Norm and some of my other friends soon after for an entree and Norm was hooked. He asks for this every once in a while, and I'm more than happy to oblige!

We made this as one of our first dinners on the South Beach Diet. This was also our first attempt at mashed cauliflower to replace the whipped potatoes that we would normally have with it.

Veal Involtini
4 pieces of veal scallopini, pounded thin
4 slices of proscuitto
4 slices of provolone (used reduced fat)
fresh sage leaves, chopped

Layer proscuitto over the veal, top with cheese and a sprinkling of sage. Roll up and secure with toothpicks. Cook over med-high heat in a frying pan or grill pan (also great on the grill!), until cooked thru.

Mashed Cauliflower
1 bag of frozen cauliflower
1 can fat-free, low sodium chicken broth

(can also add a variety of add-ins: chives, shredded parmesan, roasted garlic, cream cheese and a little fat free 1/2 & 1/2....etc)
Cook cauliflower in broth until tender. Drain thoroughly and press out as much water as possible. Place cauliflower in food process and process until smooth. Season with salt and pepper to taste.

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