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CATEGORY CUISINE TAG YIELD
Vegan Dec., Digest, Fatfree 1 Servings

INGREDIENTS

7 c Cauliflower florets, about 1
3/4 Lbs), Lbs
1 T Olive oil, or your favorite
Substitute, I used white
Wine), Wine
2 Garlic cloves, minced
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/2 c Diced yellow bell pepper, I
Used corn instead), Used corn instead
2 T Sliced green onions
1/4 c Chopped fresh dillweed
1 t Lemon pepper, I didn't have
This so I just added a
Little lemon juice), Little lemon juice
2 t White wine vinegar

INSTRUCTIONS

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@falcon.bgsu.edu> 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@Prodigy.com
using MMCONV.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 33mg
Potassium: 706.3mg
Carbohydrates: 16.6g
Fiber: 4.4g
Sugar: 4.1g
Protein: 4.2g


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