Yield: 1 servings
Measure | Ingredient |
---|---|
7 cups | Cauliflower florets (about 1 |
¾ \N | Lbs) |
1 tablespoon | Olive oil (or your favorite |
\N \N | Substitute; I used white |
\N \N | Wine) |
2 \N | Garlic cloves, minced |
½ cup | Diced green bell pepper |
½ cup | Diced red bell pepper |
½ cup | Diced yellow bell pepper (I |
\N \N | Used corn instead) |
2 tablespoons | Sliced green onions |
¼ cup | Chopped fresh dillweed |
1 teaspoon | Lemon pepper (I didn't have |
\N \N | This so I just added a |
\N \N | Little lemon juice) |
2 teaspoons | White wine vinegar |
Steam cauliflower, covered, 8 minutes or until crisp-tender; drain and set cauliflower aside.
Heat oil in a medium nonstick skillet over medium-high heat. Add garlic and next 4 ingredients; saute 2 minutes. Stir in the dillweed and next 2 ingredients; cook 1 minute. Spoon over cauliflower. Yield: 7 servings (serving size: 1 cup).
I've included below the nutritional info. as it appeared in the magazine. However, if you omit the olive oil it should be vlf.
Calories 56 (39% from fat); Protein 2.8g; Fat 2.4g (sat 0.3g, mono 1.5g, poly 0.3g); Carb. 8.2g; Fiber 3.3g; Chol O mg; Iron 2 mg; Sodium 20mg; Calc 67 mg.
Posted by kelly roddy <kroddy@...> to Fatfree Digest [Volume 13 Issue 13] Source: Nov/Dec issue of Cooking Light.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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