| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Digest, Dec., Fatfree | 1 | Servings | |
INGREDIENTS
| 7 | c | Cauliflower florets (about 1 |
| 3/4 | Lbs) | |
| 1 | tb | Olive oil (or your favorite |
| Substitute; I used white | ||
| 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) | ||
| 2 | tb | Sliced green onions |
| 1/4 | c | Chopped fresh dillweed |
| 1 | ts | Lemon pepper (I didn't have |
| This so I just added a | ||
| Little lemon juice) | ||
| 2 | ts | 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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