| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Artchokes, Cauliflower, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Cauliflower head, cored and | |
| Cut into florets | ||
| 1 | T | Lemon juice or white wine |
| vinegar | ||
| 1 | T | Olive oil -, to 2 tbspns |
| 1 | Red pepper, seeded and | |
| Cut into 1/4" julienne | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Bring water to a boil and add lemon juice to prevent discoloration of the cauliflower. Add florets and boil until cauliflower is cooked through yet firm, 3 to 4 minutes. While cauliflower is steaming, heat the olive oil and saute the red pepper ribbons over high heat until slightly charred; remove from heat. When cauliflower is done, drain it well then toss with red pepper ribbons and season to taste with salt and pepper. This recipe yields 4 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 73.5mg
Potassium: 41.7mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g