Yield: 1 servings
|7 cups||Cauliflower florets (about 1|
|1 tablespoon||Olive oil (or your favorite|
|Substitute; I used white|
|2||Garlic cloves, minced|
|½ cup||Diced green bell pepper|
|½ cup||Diced red bell pepper|
|½ cup||Diced yellow bell pepper (I|
|Used corn instead)|
|2 tablespoons||Sliced green onions|
|¼ cup||Chopped fresh dillweed|
|1 teaspoon||Lemon pepper (I didn't have|
|This so I just added a|
|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.