Confetti cauliflower (vegan)

Yield: 1 servings

Measure Ingredient
7 cups Cauliflower florets (about 1
¾ Lbs)
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.


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